If you are anything like me, your weeknights are hectic. Whether you are running the kids from here to there, rushing to the salon for that last evening appointment, or coming home to work on those tasks that just didn’t get off your list at the office, there just never seems to be enough hours in the day. The last thing you want to do is spend an hour or more over the stove. Well, never fear. This 30-minute creamy sun-dried tomato chicken recipe is sure to please. You can have dinner on the table by the time Wheel of Fortune comes on and yes, I really do watch Wheel of Fortune. Pat, Vanna, and I are all on a first name basis whether they know it or not. Let’s get cooking!
Creamy Sun-dried Tomato Chicken
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Novice
Ingredients
- 3 boneless chicken breasts
- 1 tablespoon of salt
- 1 teaspoon of ground black pepper
- 1 teaspoon of paprika
- 1 teaspoon of dried basil
- 3 cloves of garlic
- 2 eggs
- 1 1/2 cup of Italian breadcrumbs
- Vegetable oil (for frying)
- 1 packet of Knoll Parma Rosa mix
- 1 cup of unsweetened almond milk
- 1/2 cup of shredded Italian blend cheese
- 1/2 tablespoon of butter
- 1/4 of sundried tomatoes
- 1 cup of spinach leaves
Instructions
- Butterfly the chicken breasts and then slice them in half. You should now have six chicken cutlets.
- Place the cutlets into a large mixing bowl and add the salt, pepper, paprika, and basil.
- Peel and mince the garlic, add the garlic into the bowl with the chicken, and mix all of the seasonings and the chicken together.
- Set the bowl of chicken aside. In a separate bowl, crack the eggs and whisk them together.
- Pour the breadcrumbs into a separate bowl and set up your dredging station in the following order: chicken, egg, breadcrumbs.
- In a large skillet, bring approximately 1/2 cup of oil to a medium heat.
- Dredge each chicken breast in the egg and then coat it with breadcrumbs before placing it in the skillet.
- Fry each chicken breast for about 4-5 minutes per side (or until the juices run clear). Repeat this step until you have fried all 6 cutlets.
- Pour all of the oil out of the skillet and wipe out the skillet with a paper towel.
- Place the skillet back onto the stove and bring it to a medium heat. Add the Knoll seasoning to the skillet and whisk in the milk until the seasoning is completely dissolved.
- Whisk in the shredded cheese.
- Add the butter and sun-dried tomatoes and stir.
- Add the chicken cutlets back into the skillet and spoon the sauce over the chicken.
- Add the spinach to the skillet and stir the spinach into the sauce until all of the spinach leaves have wilted.
- Plate, serve, and enjoy.
- Servings : 5-6
- Ready in : 30 Minutes
- Course : Dinner
- Recipe Type : 30-Minute Meals, Dinner
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