I wanted something different and it had to include the ingredients Spinach and Chick peas as I had leftover homemade chick peas. This had to go with my main dish chicken. This is a simple recipe but tasty and even healthy. Ingredient list for Spinach and Chick Peas:
- 1 pound of home made chick peas from the crock pot – cooked about 8 hours covered in water with a 1/4 teaspoon of baking soda
- 2 tablespoons of olive oil
- yellow onion chopped
- 1 package of frozen chopped spinach cooked
- 1 small can of tomato sauce
- dash of salt
- dash of pepper
- dash of cumin
- fresh diced garlic
- Parmesan cheese for garnish
In a sauce pan caramelize the onion in olive oil. Add the chick peas, spinach and tomato sauce. Mix well and heat until hot. Add garlic. Mix in spices a bit at a time tasting and adding more as needed. Don’t over do it on the spices. Now plate your creation topping with Parmesan cheese.
Now for the main dish. Parmesan baked cubed chicken.
- 1 pound of raw chicken breast
- small bowl of flour
- 2 eggs
- 1 cup of milk
- 1 cup of bread crumbs
- 1 cup of freshly grated Parmesan cheese
- 2 table spoons of melted butter
Preheat the oven to 450 F. First up in a small bowl is to blend well the eggs and milk to make an egg wash. On a plate put the grated Parmesan cheese and bread crumbs. Create your assembly line with the bowl of flour, egg wash, bread crumb blend and finally your baking dish. Now cube the chicken into bite size pieces. once done cubing coat the chicken pieces with flour to dry. Be sure to remove as much flour as possible. Coat chicken with the egg wash then dive into the bread blend pushing hard to coat the chicken well. Place well coated chicken into your baking dish and top with the melted butter. Bake for about 25 minutes turning once. Be careful when turning as the coating comes of easy. I used a spatula. As for dips youcould use almost anything. I just went with a honey mustard blend with equal parts honey and yellow mustard.