| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 cups all-purpose flour
- Kosher salt and freshly ground black pepper
- 1/4 cup milk
- 2 large eggs
- 2 cups panko breadcrumbs
- 4 boneless, skinless chicken breasts
- 5 tablespoons butter
- 5 tablespoons olive oil
- 8 ounces mozzarella, sliced
- 2 cups red and yellow cherry tomatoes
- 6 cups fresh baby spinach
- 3 cloves garlic, minced
Instructions
- Preheat the oven to 375 degrees F.
- Make a breading assembly line with 3 separate dishes: flour seasoned with salt and pepper, milk and eggs whisked together and panko seasoned with salt and pepper. Season the chicken breasts with salt and pepper, then bread them by dredging in the flour, then dipping in the egg mixture and finally coating in the crumbs. Set aside.
- Melt 4 tablespoons of the butter with 4 tablespoons of the olive oil in a large skillet over medium heat. Brown the chicken breasts on the first side for 3 to 4 minutes, being careful not to burn them. Flip and brown them for another 3 to 4 minutes. Remove to a rack placed over a baking sheet and transfer to the oven to finish cooking, about 5 minutes.
- Remove the chicken from the oven and turn on the broiler. Top the chicken with the mozzarella slices and broil until the cheese is melted.
- Heat a small skillet over medium-high heat and add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the tomatoes, sprinkle with salt and pepper and toss to cook quickly until the tomatoes start to break apart, about 2 minutes. Add the spinach and garlic, then stir/toss to wilt the spinach, 2 to 3 minutes. Spoon the tomato/spinach mixture over the chicken and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1120 |
| Total Fat | 56 g |
| Saturated Fat | 22 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 87 g |
| Cholesterol | 376 mg |
| Sodium | 1365 mg |
Reviews
It was way more tasty than I thought it was going to be! The only thing I changed is I wilted fresh basil mixed in with the spinach which was awesome! We will be making this again! It got thumbs up from the family.
We loved this and rate it top 10 dishes!! It was perfect just as instructed – I did cook the chicken a little longer in the oven because the breasts were thick. Will definitely make this again!
This dish is a winner.
Made this exactly as the recipe called for, and it was a winner all the way around! Would definitely serve it again–and again! Paired nicely with Sauteed Green Beans with Lemon and Blue Cheese
Could be great! I just need to find the right temp to fry the chicken without burning the panko!
So good, took a little time but worth it. Leftovers for tomorrow.
Due to allergy issues (wheat), I could not make this exactly as called for in the recipe. The good news is that even without the crispy breading, this dish was wonderful! Will be making again. Probably will substitute crushed pork rinds for the flour and bread crumbs, just did not have those on hand today. One other change I made was to put the mozzarella on the chicken but didn’t use the broiler, just let it melt from the oven heat. Tonight I served Ree’s Sauteed Green Beans with Lemon and Blue Cheese with this and they complemented one another so nicely. The heat and zing of the beans perked up the spinach/tomato sauce and the cheesy chicken. The mozzarella and bleu cheese were very nice together, as well,
This is easy & delicious.
A lot of work with no flavor.
Gonna try making those tonight or tomorrow; sounds & looks fantastic! Update coming Ree♥️✅