Creamy Tuscan Chicken - Baked

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 30 minutes

配料

4 Chicken breasts

1/2 tsp paprika

1 tsp Italian seasoning

1/2 tsp garlic

1/4 tsp crushed red pepper

1/2 tsp sea salt

1/2 tsp pepper

1/2 c sun dried tomatoes (drained of oil) (chopped)

10 oz. white mushrooms (sliced)

1 c fresh baby spinach (chopped)

3/4 c heavy cream

1/2 c chicken broth

2 oz cream cheese (softened)

1 T cornstarch

2-3 tsp garlic cloves (minced)

salt and pepper (as desired)

⅓ c grated parmesan

步骤

Preheat oven to 425°F.

Place the chicken breast in a plastic bag or cover with plastic wrap. Use a rolling pin to pound to even thickness. Place the chicken once ready in an oil sprayed 9x13 inch baking pan. Season the chicken with the salt, pepper, garlic, Italian seasoning, crushed red pepper and paprika. Place the mushrooms and chopped sun-dried tomatoes in the baking pan surrounding the chicken.

In a small bowl, whisk together the broth and corn starch until corn starch is fully dissolved. Add the cream, cream cheese, garlic, salt and pepper (as desired) and whisk well until smooth. Stir in the parmesan and pour the mixture over top of the chicken, mushrooms and tomatoes.

Bake in preheated oven for about 17-20 minutes or until the chicken reaches almost 165°F (I usually remove the chicken at 162° or 163°). Add the chopped spinach to the cream mixture and allow to wilt and the chicken to rest to come to temperature.

Serve as desired over top pasta or with your favorite side dishes. Store leftovers in an air tight container for about 4 days in the refirgerator.

营养

• 卡路里: 436 kcal
• 总脂肪: 27 g
• 饱和脂肪: 15 g
• 不饱和脂肪: 9 g
• 反式脂肪: 0.01 g
• 胆固醇: 144 mg
• 钠: 660 mg
• 总碳水化合物: 17 g
• 膳食纤维: 3 g
• 总糖: 9 g
• 蛋白质: 34 g