Was busy in the kitchen today.  Made the chicken for breakfast and the dip for at work.  So I'm off to make cheese chips to dip in it.


Chicken Parmesan Americano

Breading:
1/4 C Parmesan cheese
2 1/2 Tablespoons almond meal
2 teaspoons Italian seasoning

Filling:
2 oz cream cheese
handful of spinach leaves, chopped
1 strip bacon, crumbled

2 Tablespoons oil of choice
egg beaters or 1 egg beaten
2 chicken breasts
1/2 C spaghetti sauce
3/4 C Italian cheese blend, shredded

Preheat oven to 400. Pound the chicken breasts between waxed paper. Mix breading ingredients together in a shallow pan and stir well. Mix Filling ingredients together. Heat oil in skillet on medium heat. Place 1/2 the filling on the first chicken breast and roll up, secure with a toothpick. Repeat with second breast. Place egg in shallow bowl or pan, dip rolled up chicken in egg, turn to coat. Roll breast in breading mix. Fry breasts until the breading is golden brown and crisp. Place chicken breasts on a rack in a cookie sheet, top with 1/4 cup spaghetti sauce each and then with cheese. Bake for 30- 35 minutes, until chicken is done and no longer pink. If you don't like the cheese a crispy as I do just top with spaghetti sauce then after 20 - 25 minutes of baking top with cheese.




Fresh Spinach Dip (from CHOW.com)

2 Tablespoons olive oil
1/2 C shredded carrot, finely chopped
1/2 C red onion, small dice
2 medium garlic cloves, finely chopped
1 teaspoon sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
20 oz baby spinach, washed
2 medium scallions, finely chopped (white and light green part only)
1 cup sour cream
1/2 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
carrot sticks, celery sticks, cheese chips etc to dip 

Place a quadruple layer of paper towels on a cutting board and set aside. Place a fine-mesh strainer in the sink. Heat the oil in a large straight-sided frying pan over medium heat until shimmering. Add the carrot, onion, garlic, measured salt and measured pepper and stir to combine. Cook, stirring occasionally until the vegetables have softened, about 6 minutes. Transfer to a large bowl and set aside. Return the pan to medium heat, add half of the spinach, season with salt and pepper, and stir to combine. Cook, tossing occasionally with tongs, until the spinach is completely wilted, about 4 minutes. Add the remaining spinach and cook, tossing occasionally, until completely wilted, about 3 minutes more. Transfer the spinach to the strainer in the sink. Using a ladle, press on the spinach to squeeze out as much liquid as possible. Place the spinach on the layered paper towels, cover with a second quadruple layer of paper towels, and press any additional liquid out of the leaves. Discard the paper towels, finely chop the spinach  and transfer it to the bowl with the vegetables. Add the scallions, sour cream, mayonnaise, Worcestershire, and lemon juice and stir to combine. Cover tightly and refrigerate until the flavors meld and the dip is thoroughly chilled, about 2 hours. Taste and season with salt and pepper as needed, then transfer to a serving dish. Serve with veggies or cheese chips.