Breaded Chicken Breasts with Spinach and Dill Sauce

This recipe is taken from the 1985 Milk Calendar. This is the Breaded Chicken Breasts with Spinach and Dill Sauce recipe.

  • Prep: 15 min
  • Cooking: 45 min
Yields 6 servings
breaded chicken breasts with spinach and dill sauce

Ingredients

  • 3 boneless skinless chicken breasts
  • 1/3 cup (80 mL) Dijon mustard
  • 1/3 cup (80 mL) sour cream or plain yogurt
  • 2 tbsp (30 mL) chopped fresh dill
  • 1/4 tsp (1 mL) black pepper
  • 3 cups (750 mL) fresh bread crumbs
  • Dill Sauce
  • 2 tbsp (30 mL) butter
  • 3 tbsp (45 mL) all-purpose flour
  • 3 cups (750 mL) hot Milk
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 10 oz (300 g) spinach blanched, squeezed dry and chopped
  • 1/3 cup (80 mL) chopped fresh dill
  • 1/4 tsp (1 mL) ground nutmeg
  • 1 cup (250 mL) shredded Canadian Swiss cheese

Preparation

Pat chicken pieces dry. Combine mustard, sour cream, dill and pepper in a flat dish. Place bread crumbs in another dish. Dip chicken into mustard mixture to coat; roll in breadcrumbs. Pat crumbs in well.

Brush a cookie sheet lightly with oil and place in oven while preheated to 375 °F (190 °C). Place chicken on hot cookie sheet and bake 20 min. Turn and bake 15 to 25 min longer depending on thickness of chicken.

While chicken is baking prepare Dill Sauce.

Dill Sauce

Melt butter in large saucepan; whisk in flour. Cook without browning 5 min. Whisk in hot milk; bring to a boil. Add salt and pepper; cook over low heat, stirring occasionally, 10 min. Add spinach, dill, nutmeg; cook 5 min longer. Add cheese; cook until melted. Season to taste.

Serve chicken breasts with Dill Sauce spooned over the top.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 354 Calories
Protein: 30 g
Carbohydrate: 24 g
Fat: 15 g
Fibre: 1.9 g
Sodium: 906 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 37 % / 409 mg
Selenium: 84 %
Vitamin B12: 69 %
Folate: 43 %
Vitamin B6: 41 %