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chicken breasts mustard garlic bread crumbs olive oil olive oil frozen spinach garlic salt lima beans chicken broth butter lemon
Viewed: 24 - Published at: 7 years agoIngredients
- 10 ounces boneless skinless chicken breasts
- 4 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 4 tablespoons seasoned bread crumbs
- 4 tablespoons olive oil
- 2 teaspoons olive oil
- 1 (10 ounce) package frozen spinach, drained and thawed
- 6 garlic cloves, chopped
- salt and pepper
- 2 cups lima beans, cooked and drained
- 12 cup chicken broth
- 2 teaspoons butter
- 1 lemon, quartered
Method
- 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 saute 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.
