So this recipe is a new favorite that came from my "Dining with the Prophets" cookbook!! Im going on a cook book adventure and trying everything.. Because lets face it i swear my family eats the same 10 things all month long.. Please tell me i'm not the only one :P ... I hope you will follow uson this journey and let me know what recipes you try and what you think!!
8 Boneless,Skinless chicken breast halves (I totally missed the halves part in this recipe and did whole)
1 Cup bread crumbs (I like Italian style bread crumbs then i crumble up ritz for anything i bread)
2 Cups fresh spinach leaves
1 Cup sun Dried tomatoes
8 Slices Provolone cheese
Coat chicken with bread crumbs. Spray baking sheet with cooking spray and place chicken on sheet. Bake at 350 F. to an internal temp of 160 F (30-45min).
Remove from oven and place 3 or 4 spinach leaves, a spoonful of sun dried tomatoes, and a slice of cheese on each Chicken Breast. Return to oven until cheese melts. Top with sun dried tomato sauce (Below)
SUN DRIED TOMATO SAUCE
4 tbs Butter
1/2 C Flour
1/2 C Chopped onion
2 C Heavy Cream
2 C Water
2 C Milk
1 Tbs chicken soup base ( I use the rest of the can to make gravy for mashed potatoes to go with it)
1/2 c sun - dried tomatoes
In large saucepan, melt butter over medium heat and add flour and onions, stirring constantly.
Slowly stir in liquids. Add Chicken soup base and tomatoes. Blend with an immersion blender until well mixed (Totally didn't do that haha) Heat until Thickened. Serve over baked Chicken breasts.
What i will probably do next time.. Dip chicken in buttermilk before putting in bread crumbs. I love buttermilk!! Probably not use as much sun dried tomatoes they are pretty sweet for my pallet!!
Let me know if you try it and how you like it!!