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  1. Italian Parmesan Chicken with Tuscan Spinach Salad

Italian Parmesan Chicken with Tuscan Spinach Salad

00:45:00 6 servings, 1/6 recipe (205 g) each
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6 servings, 1/6 recipe (205 g) each

Chicken breasts are coated with a zesty Parmesan breadcrumb mix and served on a salad of baby spinach leaves in this tasty, sensible dish.

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  • Heat oven to 375ºF.
  • Spray baking sheet with cooking spray. Combine cheeses and bread crumbs. Moisten chicken with water; lightly press cheese mixture onto both sides of chicken breasts to partially coat. Place on baking sheet; sprinkle with remaining cheese mixture.
  • Bake 28 to 30 min. or chicken is done (165°F).
  • Heat dressing in large skillet on medium-high heat. Add peppers; cook and stir 3 to 4 min. or until crisp-tender. Add beans and spinach; cook 3 min. or just until spinach is wilted, stirring constantly.
  • Serve chicken over spinach salad.


Substitute your favourite canned beans, such as navy beans or chickpeas (garbanzo beans), for the white kidney beans.


  • 6 servings, 1/6 recipe (205 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (205 g) each
Calories 350
% Daily Value
Total fat 9g
Saturated fat 4g
Cholesterol 80mg
Sodium 530mg
Carbohydrate 26g
Dietary fibre 6g
Sugars 3g
Protein 38g
Vitamin A 45 %DV
Vitamin C 50 %DV
Calcium 25 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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