Prep Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
Directions
Preparation
1. Preheat oven to 375 degrees F. Lightly grease a glass or ceramic baking dish. Layer with half of the potatoes and spinach. Set aside.
2. Heat ½ tablespoon olive oil in a non-stick skillet over medium-high heat. Season both sides of chicken breasts with salt, pepper and Italian seasoning. Sear chicken breasts for 2 minutes per side, until lightly browned (chicken will not be cooked through). Transfer chicken to baking dish, on top of potatoes. Layer chicken with remaining potatoes and spinach.
3. In same skillet, heat remaining 1 ½ tablespoons olive oil over medium-low heat. Add garlic and sauté for 2 minutes, until fragrant. Add flour and (using a wooden spoon) combine with olive oil to make a roux. Allow roux to cook for 2-3 minutes, or until bubbly. Stirring constantly, add chicken broth and bring to a low boil over medium-heat. Once thickened, reduce heat to low. Add milk and Parmesan cheese, stirring till well-combined and cheese is melted.
4. Pour cheese-sauce over the chicken and potatoes. Bake for 20 minutes; remove from oven and toss ingredients to evenly coat with sauce. Return to oven for 10-15 more minutes, until potatoes are fork-tender.
Nutrition Facts
Calories: 390
Fat: 13 g
Carbohydrates: 26 g
Sodium: 550 mg
Fiber: 4 g
Protein: 35 g
Cholesterol: 105 mg