Going to be honest, this creamed spinach did not turn out to be particularly creamy, but it was still very tasty, so it made the spianch blog cut.
Instead of using cream or milk, I like to substitute or add in coconut milk. Simply because I love coconut milk. To make this dish, I just layered on parmesan chicken over a bed of the creamed spinach and baked it. It's very simple...good with rice or bread...or mini croissants, which is what we did :)
You Will Need:
(Approximately)
1-2 tbs mayo
2 chicken breast
1 tbs white Italian cheeses
1 tbs white cheddar
1-2 tbs cream cheese
Dried rosemary (or fresh)
1/2 can coconut milk
Parmesan cheese (a generous sprinkle)
2 c. frozen spinach (thawed)
salt + pepper to taste
1/4 white/yellow onion
In a large bowl mix together all of the cheeses, a sprinkle of parmesan, coconut milk, spinach, white onion, and salt and pepper.
When done, scoop mixture into a baking dish.
Slice each chicken breast in half so that you have four thin cuts all together. This helps cook faster, more evenly, and cut back on portions.
Lather each piece of chicken with a bit of mayo then top with salt and pepper, a generous sprinkle of Parmesan cheese and the dried rosemary. If you have fresh sprigs of rosemary, use that!
Layer the chicken over the bed of spinach.
Bake in the oven for around 30-40 minutes at 375 degrees F, checking occassionally for the chicken to brown.
We threw some of these quick, yummy, croissants in the oven, too.
Since the chicken is cut thin, it'll cook relatively fast. So once the parmesan browns, it is very likely done!
Serve with a scoop of the creamed spinach and a side o f bread and butter...yummm,
Bon Appetit!
-A+D
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