I love when recipes just come together, are so, so easy, and turn out to be the kind of delicious that requires you to add said recipe to your go-to repertoire.
Take, for example, this chicken recipe I created for Dole. Spinach and Almond Topped Chicken.
Healthy, full of great flavors, and incredibly easy. So easy, in fact, I had my 8 year old make it. Truth. All I did was put it in the oven, but he did the rest. I can hardly believe it.
But apparently I have a low threshold for accepting things…because I am still writing “19” quite often when filling out the date, and here it is the day before 2016.
16 years, you’d think by now I would have given up on the 19.
But let’s talk about this chicken. It’s a combination of mayo, almonds, breadcrumbs, parmesan and spinach. It was just about the easiest chicken recipe I’ve ever attempted – no dredging, no coating, no eggy mess. No oil. Just great flavor, a nice crunch, and a way to sneak greens into dinner. Dole makes it so easy, with their fresh veggies in the produce section of the grocery, and their spinach is always a favorite of mine. For salads as well as for cooking. YUM!
Just as impressive? Dinner that was done in under half an hour, no less. Not kidding. In fact, I measured out the ingredients, and like I said, my eight-year-old made it. Really. He loves to cook!
SPINACH & ALMOND-TOPPED CHICKEN
Prep Time: 10 minutes
Cook Time: 15 minutes
1-1/2 Tbsp. Mayonnaise
1 cup loosely packed Dole baby spinach leaves, chopped
1 Tbsp. chopped almonds
2 tsp. grated Parmesan cheese
1 tsp. plain dry bread crumbs
4 boneless, skinless chicken breasts (about 1 lb.)
- Preheat oven to 425°.
- In medium bowl, combine all ingredients except chicken. On baking sheet, arrange
chicken, then evenly top with mayonnaise mixture.
- Bake 15 minutes or until chicken is thoroughly cooked.
Disclaimer: I am an ambassador for Dole, but all thoughts and opinions are my own.