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FOUR SEASONS BREEZE | MAY 2025 37 If you have any questions, please feel free to call or text me at (951) 275-7081. Parmesan Crusted Chicken Breast with Sautéed Spinach In honor of Mother's Day, here is an easy yet elegant dinner for two or four. Both recipes have been around for years. This Parmesan Crusted Chicken recipe uses Parmesan cheese, breadcrumbs, and mayonnaise to make a perfectly crunchy and juicy Parmesan chicken dinner. The sautéed spinach pairs well with the chicken. Nothing else is needed unless you want to add a nice crusty bread. Prep time 15 minutes; cook time 15-20 minutes; total time 30-35 minutes. Serves four, but can easily be cut in half for two servings. • 1/2 cup mayonnaise (I use Best Foods) • 1/4 cup freshly-grated Parmesan cheese • 1/4 teaspoon Italian seasoning • 4 boneless, skinless chicken breasts (each 5 to 6 ounces) • Salt and pepper • 4 Tablespoons panko or plain bread crumbs • 16 ounces baby spinach leaves • 2 Tablespoons extra virgin olive oil • 3- 5 cloves chopped garlic, according to your preference • 2 teaspoons salt, or to taste • 3/4 teaspoon freshly ground black pepper, or to taste • 1 Tablespoon unsalted butter • Lemon PARMESAN CHICKEN INGREDIENTS SAUTÉED SPINACH INGREDIENTS DIRECTIONS DIRECTIONS 1. Preheat oven to 425° F. 2. Combine the mayonnaise, cheese, and Italian seasoning in a medium bowl. 3. Salt and pepper both sides of the chicken, then place on a baking sheet. Evenly spread a fourth of the mayonnaise mixture over the top of each breast. Sprinkle each breast with about a Tablespoon of breadcrumbs. Place in preheated oven and bake 15 to 20 minutes, or until chicken is 160° F. Remove from oven, cover with foil, and allow to rest for about 10 minutes. 4. When the chicken is placed in the oven, start the spinach. 1. Rinse the spinach in cold water. Spin it almost dry in a salad spinner, leaving just a little water clinging to the leaves. 2. In a very large pot or Dutch oven, heat the olive oil over medium heat. Sauté the garlic for a minute; do not let it brown. Add all the spinach, toss it with the garlic and oil, and cover the pot. Cook it for 2 minutes. Uncover the pot, turn the heat to high, and cook for another minute, stirring with a spoon or spatula, until all the spinach is wilted. Using a slotted spoon, transfer the spinach to a serving bowl. Top with the butter, a squeeze of lemon, and a sprinkling of salt and pepper. 3. I like to place the cooked chicken over the top of the spinach to serve.

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