Ingredients
3
cloves garlic, finely chopped
1/2
teaspoon seasoned salt
3
tablespoons olive oil
1
tablespoon butter or margarine
1/2
cup Progresso™ garlic herb bread crumbs
1/2
cup grated fresh Parmesan cheese
1 1/2
lb boneless skinless chicken breast halves or thighs
8
oz uncooked lasagna noodles, broken into 2-inch pieces
1/4
cup olive oil
1
clove garlic, finely chopped
1
box (9 oz) frozen chopped spinach, thawed, drained
1/2
teaspoon seasoned salt
1
cup cherry tomatoes, halved
2
tablespoons chopped fresh basil
Fresh basil sprigs
Shaved Parmesan cheese
Preparation
Heat oven to 475°F. In shallow microwavable bowl, stir together 3 cloves garlic, 1/2 teaspoon seasoned salt, 3 tablespoons oil and butter. Microwave uncovered on High 1 minute or until butter is melted; stir.
In another shallow bowl, stir together bread crumbs and grated cheese. Coat chicken pieces with garlic mixture; coat with crumb mixture. Place in ungreased 15x10x1-inch pan.
Bake about 20 minutes or until juice of chicken is clear when center of thickest part is cut. Meanwhile, cook broken lasagna noodles as directed on package. Drain; cover to keep warm.
In 10-inch skillet, heat 1/4 cup oil over medium-high heat until hot. Add 1 clove garlic; cook and stir 1 minute or until tender. Stir in spinach and 1/2 teaspoon seasoned salt. Cook 2 to 3 minutes, stirring frequently, until spinach is cooked. Add cooked noodles, tomatoes and chopped basil; cook 1 to 2 minutes, stirring occasionally, until hot. Serve pasta mixture with chicken. Garnish with basil sprigs and shaved Parmesan cheese.
