Friday, November 30, 2012

Breaded Baked Chicken Florentine Casserole

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I wanted to make a nice and lite casserole for dinner.  I didn't want it laden with cream soups, or creams, what have you.  I mean I have to cut back on something... we are  in COOKIE SEASON after all!!  How else can I possibly justify having a cookie or two? Okay, three, maybe four, but then my lips are sealed, ummmm!

So I reverted back to an old favorite when I was on a low carb lifestyle.  This particular casserole was one of our favorites!!  I use to use crushed pork rinds as the topping, and it was always so crisp and smoky and just delicious!!  I also really love how nutritious it is, and, wait for it... it only uses 2 boneless skinless chicken breasts yet it makes 6 good size servings.  So it's very budget friendly as well.  That was something I was always looking for when I had all 5 of my children at home. 


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Ready for the recipe?  Here we go;

Prep time: 25 minutes
Bake time: 45-55 minutes
Yield: 6 generous servings

Ingredients:
2 boneless skinless chicken breasts
1 pkg frozen chopped spinach thawed - all water removed
1/4 cup sliced Asiago cheese
1 cup grated Pecorino Romano cheese- divided
3/4 cups milk
1-3/4 cups bread crumbs 
1 large clove garlic, minced
1/4 tsp dried thyme
1/4 tsp nutmeg
1/2 tsp black pepper
3 tbsp coconut oil or butter


Directions:
 -In a saute pan, add your coconut oil and bring till very hot.  Add your bread crumbs and saute till golden and crisp, about 5-6 minutes.  Immediately remove from heat and transfer to a plate.  Add 1/2 cup of Pecorino cheese and garlic, stir with fork till thoroughly incorporated, set aside.

-Take each chicken breast and filet into three slices, set aside.

-Using your favorite casserole dish, spray with non stick cooking spray.  Sprinkle, half your bread crumb mixture into bottom of pan only.

 

-Place your chicken slices directly over bread crumbs.  Lay your Asiago slices directly over the chicken.  Sprinkle with dried thyme and the black pepper.

 

-Add your well drained spinach over the chicken and cheese slices.  Sprinkle with that heavenly nutmeg.




-Pour your milk evenly over the spinach and then add the remaining 1/2 cup of Pecorino Romano cheese.





-Sprinkle the other half of your bread crumbs. Press down softly using the back of a spoon or your very clean hands.





-Bake uncovered for 45-55 minutes till chicken and spinach are cooked and the aroma wafting through your kitchen is just amazing...
Don't worry, the addition of the milk helps keeps your chicken amazingly moist!! Just decadent!
Wait just a few minutes, then cut into 6 generous portions, plate and just dig in!!



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Serve with your favorite veggie side.  I love to serve this with a simple salad!


Till next time!!

Dishin with Didi

8 comments :

  1. Didi, I was waiting for you to post this recipe!!! Will be making this for sure in the very near future!!! YUM!!!!

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  2. Meee too.. sounds delish.. Im gonna have to try it with pork skins..
    Thanks! You're the Bomb!

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  3. Thank you everyone! This truly is a love of home casserole, that's budget friendly!
    I hope you enjoy it as much as we do!!

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  4. Hey doll- no wonder your kids make honor roll- their mom is a genius! Great recipe, so up my alley. Nobody has better recipes than you.

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    1. I feel the same way with your won ton asparagus chicken dish sweetheart!!! ♥
      You just see a recipe and say to yourself even if you don't make it directly as written and make it your own... YES!!!

      ♥♥♥

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  5. Oh Didi I have to cut back something too otherwise I will end up looking like Miss Piggy after Christmas has gone gone lol! Your chicken looks like the perfect idea!

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    1. Thank you Katerina! As you can see so easy my friend... and then we can have a "cookie"! :-)

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