2 (5-ounce) pieces boneless, skinless chicken breast
4 tablespoons Dijon mustard
1 teaspoon garlic powder
4 tablespoons seasoned bread crumbs
4 tablespoons plus 2 teaspoons olive oil
1 (10-ounce) package frozen spinach, drained and thawed
6 cloves chopped garlic
Salt and pepper to taste
2 cups lima beans, cooked and drained
1/2 cup chicken broth
2 teaspoons butter
1 lemon, quartered
Procedure:
Preheat oven to 375 degrees. Brush the chicken breast with Dijon mustard on both sides. Sprinkle with garlic powder and dip into bread crumbs, creating a crust. Drizzle with the 4 tablespoons olive oil.
Bake chicken for 15 minutes or until done, turning once halfway through. Meanwhile, heat the 2 teaspoons olive oil in a pan over medium heat. Add spinach and garlic and sauté until hot, seasoning with salt and pepper. Add lima beans, chicken broth and butter and stir to combine. Bring to a simmer. Add salt and pepper if necessary.
Place the spinach and broth mixture into a bowl and top with the chicken. Top with a squeeze of lemon. Serve immediately. Serves 2.
- Follow RecipesDream
- Follow @us
