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More Baby Spinach in a Creamy Lemon DressingThe phrases “rooster parm”
typically have us attaining for our stretchy pants, however this model has the
entire tacky, breaded goodness you understand and love in a much less
over-the-top package deal. The rooster breasts are baked, now not fried, whilst
the heavy sauce is swapped out for a spinach salad with a fresh-squeezed creamy
lemon dressing.
Ingredients
- five ounce Baby Spinach
- 12 ounce Chicken Breasts
- 1 teaspoon Garlic Powder
- 1 unit Lemon
- 12 ounce Yukon Gold Potatoes
- ¼ cup Panko Breadcrumbs (ContainsWheat)
- ¼ cup Parmesan Cheese (ContainsMilk)
- three tablespoon Sour Cream (ContainsMilk)
Instructions
Prep and Roast Potatoes
Wash and dry all produce. Preheat oven to 450 levels. Cut potatoes into
¾-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a big
pinch of salt and pepper. Roast in oven till flippantly browned and soft, about
25 mins, tossing midway thru.
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