We used to go out to eat with our circle of friends quite often, but with the economy the way it is now, we hardly ever go out. Instead, we take turns having each other over occasionally for a semi-upscale meal. We love to entertain and this recipe is a bonus because it saves us even more since we slice the chicken breast in half lengthwise first, doubling our "chicken-dollars" and making it easier and quicker to cook! Our friends love this meal and have raved about it. Another bonus to eating in is that once the little ones are done, they can just go off to play at their leisure if they start to get a little bored. Now, we enjoy each other's company for a longer period of time, perhaps even tacking on a game of cards after the meal. We've all become even closer and I doubt we'll change our new way of entertaining even when the economy improves!
Ingredients:
2 cup FRENCH'S® French Fried Onions
1/2 cup FRENCH'S® Horseradish Mustard
4 Boneless Skinless Chicken Breasts
12 oz Baby Spinach
12 oz Roasted Red Peppers
12 oz Shredded Mozzarella Cheese
16 oz Heavy Cream
4 tbsp Jarred Basil Pesto
2 tsp pepper
Directions:
Slice chicken breasts in half lengthwise to yield 8 dollar-stretching pieces, and sprinkle with black pepper.
Finely crush French Fried Onions in a plastic bag.
Dip chicken into French's Horseradish Mustard; then coat in finely crushed onion crumbs.
Bake 15 minutes at 400°F until cooked through.
While chicken is baking, pour heavy cream into a small saucepan; then add pesto, cover and simmer on low, stirring occasionally.
Spread a thin layer of baby spinach on a large cookie sheet. Place roasted red peppers on top of the spinach, then sprinkle the shredded mozarella over the spinach and roasted red peppers.
Place the cookie sheet with the layered spinach/pepper/cheese in the oven about two or three minutes before the chicken is ready to come out, until the cheese is well melted.
To serve, place a piece of chicken on a plate. Use a spatula to place a portion of the layered spinach/pepper/cheese on top of the chicken. Pour 1/4 cup of the cream pesto sauce over the chicken. Best served over rice. Enjoy!
A delicious, recession-ready "fancy" recipe that practically cooks itself once prepped!
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