Dave's Night to Cook

We had a great day today. The weather was amazing. We headed down to the Arkansas River area near Buena Vista. Dave went kayaking and I got on my bike for a really nice ride on the Colorado Trail. We had taken some chicken out to thaw and had in mind a recipe that my friend Kim had made years ago. She really isn't a cook but made this delicious bread crumb coated chicken stuffed with herb feta on a bed of spinach tossed with fresh basil and a touch of balsamic, evoo, salt and pepper. We now call it Kim's Chicken. Its baked and then place on the fresh spinach. When we got home Dave decided that he was in charge of dinner and really wanted something more like chicken parm. We ended up with a great new dish thanks to Dave! It wasn't anything like a chicken parm since we used feta and spinach but it was good. I'm not sure what we would call it? Maybe Dave's Feta & Spinach Chicken Parm!

Dave's Feta & Spinach Chicken Parm

2 Chicken breasts
2 C seasoned breadcrumbs
1 egg
1/4 C milk
Evoo
2 C chopped tomatoes in juice
1/4 C feta
3-4 C loose packed spinach

Preheat oven to 360. Cut each chicken breast in half length wise. Pound until thin. Whisk egg and milk together and add chicken. Toss to coat. Pour breadcrumbs into pie plate and coat chicken. Heat oil in large heavy skillet until just smoking. Gently place chicken into skillet cook 3 minutes per side. Remove to paper towel lined plate to drain. We used a cast iron skillet for this. After cooking chicken remove skillet from heat and drain oil. Pour tomatoes into skillet followed by spinach. Place chicken on top followed by feta. Cook in oven for 15-20 minutes or until spinach is wilted and cheese has softened. (Feta will not melt)