Monday, May 20, 2013

Smothered Italian Chicken

Lately my cooking has been so sloppy. Not in the physical sense of a messy kitchen, more so in the sense that I meal plan and rarely stick to it, make things I didn't intend to make, and ultimately reach the end of the week with random ingredients that no longer are needed. This has resulted in more food waste than I comfortable with so the other day when I saw some random tomatoes laying around I decided to put them to good use. I had been craving breaded chicken and decided to make a "sauce" if you will for the chicken.

This came out incredible. In fact if I were making it again I'd likely double the sauce so I could mix it with the pasta as well. This had a ton of flavor and really paired nicely with the crisp chicken. Total win! I actually have all the ingredients on hand now so I just might make it again this week!

Source: Stephanie Cooks Original

2 chicken breasts
1 egg
3/4 cup seasoned bread crumbs
Vegetable oil
1 roma tomato, sliced
1.5 cups baby spinach
1/3-1/2 tub Philadelphia Italian Cooking Creme
Salt and pepper

1- Preheat the oven to 350.
2- Slice the tomato and place in a small baking dish. Season with salt and pepper. Bake covered for 15 minutes or until soft.
3- Meanwhile, dip the chicken in egg, then bread crumbs, until coated. Heat oil and fry chicken until crisp and cooked through. Remove from the heat and keep warm.
4- Add the spinach and cooking creme to the tomatoes. Cover with foil and bake for another 10 minutes or so, stirring well.
5- Spoon the sauce mixture over the hot chicken. Serve immediately.


  1. Yum, Steph! I think I have one of those Philly Cooking Cremes lurking in my fridge! Great pic as well:)

  2. I have never used cooking creme--but I think I better buy some. This looks delicious. I agree--double the sauce!

  3. I've been wanting to try the cooking cremes...this is the perfect recipe for it, I think!