Chicken Dijonnaise With Angel Hair Florentine

By samara72

Ingredients

• Chicken Dijonnaise
• vegetable cooking spray
• 1 1/2 pound boneless, skinless chicken breasts
• large resealable food storage bag
• 3 teaspoons Dijon mustard
• 1/4 cup Italian bread crumbs
• paper plate
• Angel Hair Florentine
• one 7 3/4-ounce can spinach
• 8 ounces (1/2 box) angel hair pasta
• one 15-ounce container refrigerated roasted garlic marinara sauce
• 1 teaspoon roasted garlic
• Parmesan cheese (optional)

Details

Servings 4

Preparation

Step 1

1.Preheat oven to 400°F.
2. Spray baking dish with vegetable cooking spray.
3. Cut chicken breasts into halves; trim any fat; discard. Cut diagonally across the grain, to make medallions about 3/4-inch thick. (This is a scaloppini cut.) Place in food storage bag.
4. Add mustard to chicken and coat both sides of chicken with mustard by massaging bag (leave some air in bag before closing).
5. Place bread crumbs on plate (may be paper). Lightly press chicken into bread crumbs and pat to coat. Turn and pat other side. Repeat with remaining chicken portions.
6. Place chicken in baking dish. Spray top of chicken with vegetable spray. Bake for 15 minutes.


1. Fill saucepan 3/4 full of hot water, cover and place on high heat to boil for pasta.
2. Drain spinach thoroughly and set aside.
3. When pasta water boils, add pasta. Cook for 2-3 minutes until al dente. Drain.
4. Place spinach, garlic, and marinara sauce in saucepan. Sauté for 2 minutes.
5. Place pasta on serving dish and top with spinach mixture. Serve with Parmesan cheese.