$20 & 30 Minutes to Feed a Family of 4 in a Healthy Manner:
Breaded Chicken with Spinach Salad
As promised monthly, below is January’s healthy and timeless meal creation!
|½ butternut squash (cubed)||$1.99|
|4 boneless, skinless chicken breasts (2 #)||$6.98|
|½ cup of parmesan cheese||$0.99|
|½ cup of panko breadcrumbs||$0.89|
|1 container (10-16 oz) of baby spinach||$2.99|
|6 tbsp. sour cream||$0.79|
|2 tsp. garlic powder||$0.19|
|Salt and pepper to taste||$0.00|
|Extra virgin olive oil||$0.00|
|Total Cost for Dinner – Serves 4||$15.61|
Peel and cube butternut squash. Preheat oven to 350 degrees and roast squash on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper until a fork goes through easy (about 20 minutes). Toss squash carefully, half way through baking.
Combine panko breadcrumbs, parmesan cheese, garlic powder, and a pinch of salt and pepper in a small bowl. Place chicken breasts in-between two sheets of saran wrap and pound with a meat mallet until about a half of an inch thick. Season both sides of chicken breast with salt and pepper.
Place chicken breasts on a lightly oiled baking sheet and brush tops with half of the sour cream. Press crust mixture into sour cream and bake until chicken is cooked through and crispy. (This should take about 12 minutes)
Half the lemon and cut one of the halves into wedges. In a large bowl, combine the remainder of the sour cream, a drizzle of olive oil and squeeze half of the lemon. Add a pinch of salt and pepper and mix well. Add butternut squash, spinach to the bowl of homemade dressing and toss to coat. Season with more salt and pepper if needed.
Divide salad between plates and top with chicken breast. Serve with lemon wedges for extra flavor (optional). ENJOY!