Spinach And Artichoke Rooster Parmesan
Merely because this is a short and simple one-pan dinner doesn’t mean it’s lacking in model.This recipe is courtesy of Prego Farmers’ Market.
- 2 skinny-sliced skinless, boneless rooster breast halves, flippantly pounded
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground dim pepper
- 2 tablespoon all-method flour
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 1/2 cup tomato and garlic sauce, much like prego farmers’ market roasted garlic sauce
- 2 ounce toddler spinach
- 2 1/2 ounce drained marinated artichoke hearts, chopped
- 1/4 cup shaved parmesan
- Season the rooster with the salt and dim pepper, and coat with flour.
- Heat oil in a skillet web vow online over medium-high heat. Add rooster and cook dinner till browned on both aspect. Grab rooster from the skillet. Add the onion to the skillet and cook dinner for 5 minutes, stirring infrequently.
- Race in the sauce, spinach, and artichokes. Return the rooster to the skillet. Minimize the warmth to medium-low. Quilt and cook dinner for 10 minutes, till the spinach is wilted and the rooster is cooked through. High with cheese prior to serving.