Reviewed: Nov. 20, 2009

Delicious and simple to make!

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Wide Eyed

Cooking Level: Beginning

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 17, 2009

Great! Also added a tablespoon of Italian-style bread crumbs to the cheese-seasoning mix, used fresh spinach instead of frozen, and topped the spinach-chicken with sautéed sliced white mushrooms before baking. Additionally, I tossed some mini farfalle with fresh basil, marinara, and alfredo sauce, then placed the baked chicken breasts on top.

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brewedhotcoffee

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Reviewed: Oct. 8, 2009

My hubby and I really enjoyed this, and I only made a few modifications to the recipe. I added garlic powder, used half of a sweet onion since green onions weren't available, and used two whole chopped pimientos. Next time, I might add some marinated artichokes. I'll definitely double the amount of topping. I also like the idea of adding some breadcrumbs; I didn't think to do that while I was making it. The chicken turned out very tender and moist. I'd give this 4.5 stars if I could, just because I had to make those few simple modifications to give it a little more flavor.

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Amy M.

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 1, 2009

This was a pleasant surprise. I used fresh spinach and sauteed it in the butter/flour with some garlic before adding the milk. I also topped the cheese mixture with some shredded mozza and chunky/crispy bacon pcs. The sauce was really good and I used it on the rice & green bean sides.

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SMBC404

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Reviewed: Sep. 17, 2009

My parents like this recipe, they ate it right up :) I made a lot of substitutions though and they found it to be moist and tasty. They could still taste the spinach it was not to overbearing, it can be if you use too much. Some of the substitutions were I used regular onions, seasoned bread crumbs, and I used cheddar and mozz. cheese. I also used SOY MILK and it came out GREAT!! I used powdered garlic as well and it gave it an extra kick. Yummy! A keeper and it was super easy :)

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BakeLove

Cooking Level: Expert

Home Town: Moreno Valley, California, USA

Living In: Murrieta, California, USA

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Reviewed: Sep. 12, 2009

Oh my goodness, I love this. I only had yellow onions and I put a clove of garlic in with it. I used some seasoned bread crumbs in the cheese (i like the extra crunch) I used chicken tenders. I did increase the amount of sauce and spinach. I don't even really like spinach, but went for seconds! Ok, leftovers are just as good!

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Jess

Cooking Level: Expert

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Reviewed: Aug. 24, 2009

I stayed on my diet AND the family loved this!!

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CHERYLHALL64

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Reviewed: Jul. 19, 2009

This was just ok, in my opinion. It was fine for a weeknight, but we actually thought that it was a little lacking in flavor. I probably won't make this again.

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meremac

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Reviewed: Jul. 10, 2009

This recipe was great! Easy to make, light and healthy!!! A Winner.

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jrenee

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Reviewed: May 27, 2009

Really excellent, moist chicken. There's so much to do with this recipe to suit personal taste! I didn't have parm, so I added some mozz and Italian breadcrumbs to the cheese mixture, and eyeballed the milk to the consistency I wanted. Also, I added about 1/2t garlic salt to the sauteed green onions.

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loisln77

Cooking Level: Beginning

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Reviewed: May 19, 2009

I prepared this dish just as the directions asked and it was full of flavor - very delicious! The beauty of this recipe is that it is yummy, yet is low-cal and offers many health benefits. This is a keeper!!

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RJ1020

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

Living In: Monroe, Washington, USA

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Reviewed: May 12, 2009

This was excellent with my adjustments and two of the suggestions of others as well. I am among those that find many recipes bland as well as I greatly appreciate how the quality of ingredients used makes a HUGE difference and so I upgrade whenever I can. As for parmesan, I never use anything but Reggiano (would any self-respecting cook or foodie? :-)) Okay: Pounded chicken breasts to even and marinated for a short time in garlic-italian salad dressing. Used Reggiano and added basil, oregano (dry) and white pepper to a 1 tsp of Italian seasoning. Substituted the following because they were on hand: combination onion & shallots for green onions and more than recipe calls for; several cloves of garlic minced; 1/2 can of fire-roasted tomatoes in lieu of peppers (though would like to try the peppers next time.) Added salt to wilted spinach; used a big Costco container of fresh baby spinach. Served over whole-wheat spaghattini which I added garlic powder (ran of time!) and olive oil to. I am so glad I used more spinach, it would have been more like a garnish otherwise. The moisture from all the spinach is probably why I didn't miss using more milk, though note that as others have said it is definitely not a sauce for pasta, it is a "saucy" topping. It was delicious.

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ElleElle

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Reviewed: May 6, 2009

We just finished eating this recipe, and the family wants more!! I doubled the spinach recipe, and instead of using milk, I used 1/4c heavy whipping cream, 1/4 cup chicken broth (equal to 1/2 cup skim milk). We didn't use the pimentos, but we added extra italian seasonings, plus garlic and fresh grated parm, instead of the shakeable stuff! Since we didn't have anything that wouldn't melt, we baked chicken and spinach without the cheese topping, but added it at the end til' bubbly! This was great, thanks!

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Cristen430

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Reviewed: May 4, 2009

Fantastic chicken recipe! Easy to make, and turned out great. I added a couple of cloves of garlic, and used about a half cup of sour cream with a half cup of milk. Thanks for a great recipe, with ingredients we keep on hand!

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krispixVT

Cooking Level: Intermediate

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Reviewed: May 1, 2009

The chicken was very moist, but I agree with other reviewers, it is lacking something. I added garlic, but I wasn't quite satisfied. If someone comes up with something, please share! I served with rice, but will serve with pasta next time.

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lind0916

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Reviewed: Apr. 21, 2009

Amazing. Absolutely amazing! One of the best chicken recipes I have gotten in my years of cooking, period! Thanks for a new staple in our kitchen!

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sarabug76

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Reviewed: Apr. 10, 2009

Awesome! I used fresh spinach. (4-5 cups) Definately will have again!!!!

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Felicity

Cooking Level: Beginning

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Reviewed: Mar. 31, 2009

Need to add more milk.

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erica

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Reviewed: Feb. 22, 2009

This tasted "healthy" and was easy to make.

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Lij

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Reviewed: Feb. 18, 2009

Very good!! I didn't think it was so much of a sauce... more of a spinach topping... that was GREAT! I used garlic instead of green onion. Will use again!

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SILVERBULLETSARA

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Spinach Chicken Parmesan

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