{"id":5320,"date":"2024-05-13T21:33:46","date_gmt":"2024-05-13T21:33:46","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5320"},"modified":"2024-05-13T21:33:51","modified_gmt":"2024-05-13T21:33:51","slug":"creamy-sun-dried-tomato-chicken-parmesan-with-crusty-bread","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/creamy-sun-dried-tomato-chicken-parmesan-with-crusty-bread\/","title":{"rendered":"Creamy Sun Dried Tomato Chicken Parmesan with Crusty Bread"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Creamy Sun Dried Tomato Chicken Parmesan with Crusty Bread<\/span><\/h2>\n
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The ever-trendy Marry Me Chicken<\/em> inspires this simple skillet meal. Save the oil from the sun-dried tomatoes to dress pasta salad or drizzle over crostini.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>18 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>28 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Savory Online<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u00bd<\/span> (16oz) loaf<\/span> sourdough bread<\/span> sliced<\/span><\/li>
  • 1\u00bd<\/span> lbs<\/span> boneless skinless chicken breasts<\/span><\/li>
  • 3<\/span> tbsp<\/span> olive oil<\/span> divided<\/span><\/li>
  • 1<\/span> summer squash<\/span> cut into \u00bc-inch pieces<\/span><\/li>
  • 4<\/span> cloves<\/span> garlic<\/span> chopped<\/span><\/li>
  • \u00bc<\/span> cup<\/span> sun-dried tomatoes in oil<\/span> chopped<\/span><\/li>
  • \u00bd<\/span> (11oz) pkg<\/span> baby spinach<\/span><\/li>
  • \u00bc<\/span> cup<\/span> grated Parmesan cheese<\/span><\/li>
  • 1<\/span> cup<\/span> heavy cream<\/span><\/li>
  • \u00bc<\/span> cup<\/span> fresh basil leaves<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat oven to 400\u00b0F. Place sliced bread on an ungreased baking sheet. Bake 7 to 8 minutes, flipping slices halfway through, until golden and toasted.<\/div><\/li>
    • Place chicken breasts between 2 sheets of plastic wrap and pound with a rolling pin or the flat side of a meat mallet until \u00bd\u201d thick. Season chicken with salt and pepper.<\/div><\/li>
    • Heat 2 tablespoons oil in a 12\u201d skillet on medium-high. Add chicken and sear 4 to 5 minutes per side. Remove chicken from pan and set aside.<\/div><\/li>
    • To pan, add remaining 1 tablespoon oil and reduce heat to medium-low. Add summer squash and saut\u00e9 until tender, about 5 to 7 minutes. Add garlic and cook 30 seconds, until beginning to brown. Add sun-dried tomatoes and cook 1 minute more. Add \u00bc cup water, stirring and scraping up brown bits on bottom of pan with wooden spoon.<\/div><\/li>
    • Add spinach, Parmesan and cream to pan. Cook until sauce begins to bubble and thicken, about 2 to 3 minutes. Season with salt and pepper to taste.<\/div><\/li>
    • Return chicken to pan and coat with sauce. Cook 1 to 2 minutes more, until chicken is heated through. Remove from heat. Tear basil leaves and garnish over top. Serve chicken with toasted bread for dipping in the sauce.<\/div><\/li><\/ul><\/div><\/div>\n
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