3 Boneless Skinless Chicken Breasts
1 tbsp Italian Seasoning
1/4 tsp Salt to taste
1/4 tsp Black Pepper to taste
3 tbsp Butter
1 pound Baking Potatoes diced
Cut chicken into large pieces and season with Italian seasoning and salt and pepper.
Melt butter in a large skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side. Set aside.
Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
Make Garlic Parmesan Cream Sauce according to separate directions.
Place chicken in a single layer in the prepared baking dish. Top with potatoes and cream sauce. (I mixed the spinach and cream sauce to make it easier.)
Place in oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Melt butter in a large skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side. Set aside.
Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
Make Garlic Parmesan Cream Sauce according to separate directions.
Place chicken in a single layer in the prepared baking dish. Top with potatoes and cream sauce. (I mixed the spinach and cream sauce to make it easier.)
Place in oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
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