The chicken in this baked apricot dish is simply amazing. For the busy homemaker, here is a quick and simple recipe. Serve, if preferred, with rice.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 teaspoons salted butter
- ¼ cup Italian-seasoned bread crumbs
- 1 (9 ounce) package frozen chopped spinach
- 2 tablespoons water
- ¼ cup evaporated milk, or as needed
- 2 tablespoons salted butter
- 1 tablespoon all-purpose flour
- 2 tablespoons chopped onion
- 2 cloves garlic, minced
- ½ cup shredded jalapeno Jack cheese
- 1 teaspoon Worcestershire sauce
- ½ teaspoon red pepper flakes
- salt and ground black pepper to taste
Instructions
- Melt butter in a skillet over low heat. Add bread crumbs. Cook and stir until butter is incorporated into the bread crumbs. Remove from skillet and set aside.
- Place spinach in a microwave-safe baking dish. Add water. Cover and cook on high for 7 1/2 minutes, stirring halfway through. Drain over a measuring cup. Add enough evaporated milk to make 1/2 cup. Set aside.
- Melt butter in the skillet. Add flour and cook, stirring continuously, until mixture turns paste-like. Add onion and cook, stirring constantly until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Slowly add milk mixture, stirring constantly. Mix in cheese, Worcestershire sauce, red pepper flakes, salt, and pepper. Add spinach and cook until well incorporated, 2 to 3 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Place spinach mixture in a small greased baking dish, top with bread crumbs, and place under the broiler until bread crumbs are golden, about 5 minutes.
Nutrition Facts
| Calories | 429 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 5 g |
| Protein | 17 g |
| Saturated Fat | 17 g |
| Sodium | 683 mg |
| Sugars | 5 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Fun dish to make – worked perfectly the first time (I subbed shredded gruyere/cheddar cheese) — and it tastes divine.
This was pretty good, but the bread crumbs were too much and too salty. I would use half the suggested amount.
I only review a recipe if I make it as posted. This was a hit and we’ll have again. It was great with grilled chicken and would be perfect with any lower calorie/fat poultry or fish. I had no trouble finding all the ingredients.
Absolutely delicious without any changes needed. Thanks for sharing this!
Not an overly healthy recipe, but very tasty. If I made it again, I would not toast the bread crumbs ahead of time – the final step of broiling will toast them just fine.
New sidedish for Thanksgiving Dinner! Awesome change up from Green Bean casserol! Yea!
Going into my weekly recipes. Kids loved it.
Did not change anything. Very good.
Family loved it!
I had some frozen spinach in the freezer, so used this recipe. Definitely not worth the additional ingredients.
I managed to limit my cooking clean-up to a saute pan and a pyrex bowl for mixing and baking. I would add cubed baguette and perhaps some baked tofu to this recipe next time, as it was quite creamy and needed a bit more substance (in my opinion). Overall, very tasty, especially the topping.