Recipe for the week of March 10-14, 2025
**Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
4skinless chicken breastsfilleted into thinner pieces
1tablespoonvegetable oil
½teaspoonSalt
½teaspoonitalian seasoning
¼teaspoonpaprika
⅛teaspoonblack pepper
Cream Sauce
1cupheavy cream
2teaspoonsgarlicminced
1teaspooncorn starch
¼teaspoonSalt
⅛teaspoonblack pepper
⅓cupsundried tomatoeschopped
¼cupshredded Parmesan cheese
½cupSpinachchopped
½cupSpinachchopped
Instructions
Preheat oven to 425 degrees F.
Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to flatten the thick side of the chicken so that it is an even thickness.
Place chicken breasts in a square baking pan. Combine salt, Italian seasoning, paprika and pepper. Drizzle chicken with oil and rub with seasoning.
Whisk together cream, garlic, corn starch, salt, and pepper until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken in the baking
Bake for 16-20 minutes, until the chicken is fully cooked. Remove pan from oven and stir spinach into sauce. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.