Cheesy Spinach Chicken with Zucchini and Squash


  • 1 cup baby spinach
  • 1/2 cup squash, sliced
  • 1/2 cup zucchini, sliced
  • 4 boneless, skinless chicken breasts, cut in  half   
  • 1/2 cup McCormick's Season All panko bread crumbs
  • Kosher salt & pepper
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1.5 cup milk
  • 1/2 cup shredded cheddar cheese


Preheat the oven to 450°F.  Place the spinach, squash and zucchini in a rectangular glass dish.  

Slice each breast in half lengthwise. Dredge each cutlet in the bread crumbs. Season with salt and pepper.  Over medium heat on the stovetop sauté each cutlet for three minutes a side. Remove from the heat and place the chicken in the glass dish on top of the spinach, squash and zucchini. 

Bake for 15 minutes. Meanwhile in a separate pot on the stove top, melt the butter, and add the butter and milk to create a roux. Add the cheese and stir to melt. Add more milk if necessary to thin the cheese sauce. Simmer slowly on the stovetop until the chicken and vegetables are ready.

Once the spinach is wilted and the zucchini and squash have softened pour the cheese sauce over the chicken. Serve immediately. 

Serves 4. Total time: 30 minutes.