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Recipe By: Brenda J. Ponichtera, R.D.
Make this for: Lunch
This Recipe Makes: 6 Serving(s)
This is a very simple and attractive dish. Fresh Parmesan cheese adds a good flavor to this recipe.
What you'll need
2 tbsp.unbleached all-purpose flour
1/4 cupfat-free milk
3/4 cupfat-free chicken broth
2 tbsp.grated Parmesan cheese
1/4 tsp.salt (optional)
1/8 tsp.ground black pepper
1/8 tsp.ground nutmeg
2 pkg.(10 ounces each) frozen spinach, thawed, drained, and squeezed
1 1/2 lbskinless, boneless, chicken breasts, cut into strips
Step 1 Preheat oven to 375 degrees. Shake flour with milk in a covered container to prevent lumps. Mix flour mixture with chicken broth in a saucepan. Bring to a boil, stirring constantly, until thickened. Take off heat and stir in a Parmesan cheese, salt, pepper, and nutmeg.
Step 2 Mix spinach with 1/2 of the sauce and spread in a 9-inch by 13-inch baking pan that has been sprayed with nonstick cooking spray. Arrange chicken over spinach. Pour remainder of sauce over chicken. Sprinkle with additional nutmeg.
Step 3 Bake, uncovered, for 20-25 minutes or until chicken is no longer pink.