Panko Parm Poulet with Potatoes over Baby Spinach in a Creamy Lemon Dressing

The words “chicken parm” usually have us reaching for our stretchy pants, but this version has all of the cheesy, breaded goodness you know and love in a less over-the-top package. The chicken breasts are baked, not fried, while the heavy sauce is swapped out for a spinach salad with a fresh-squeezed creamy lemon dressing.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ¾-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. Roast in oven until lightly browned and tender, about 25 minutes, tossing halfway through.

Step 2

Meanwhile, combine panko, Parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.

Step 3

Place chicken breast two pieces of plastic wrap. Pound with a rolling pin, mallet, or heavy-bottomed pan until ½ inch thick. Season with salt and pepper. Repeat with remaining chicken breast.

Step 4

Place chicken breasts on a lightly oiled baking sheet and brush tops with 2 TBSP sour cream (we’ll be using more later). Press panko mixture into sour cream. Bake in oven until chicken is cooked through and crust is crispy, 12-15 minutes.

Step 5

Halve lemon. Cut one half into wedges. In a large bowl, combine 1 TBSP sour cream (you’ll have some left over), a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. When potatoes are done, add to bowl along with spinach and toss to coat evenly. Season with salt and pepper.

Step 6

Divide salad between plates and top with chicken. Serve with lemon wedges on the side for squeezing over.

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