Parmesan Chicken

6-8 chicken boneless, skinless breast fillets
3 tablespoons butter
1 tablespoon olive oil
Salt and pepper

1/2 cup grated Parmesan cheese

White Sauce:

3 tablespoons all-purpose flour
2 cups fat-free milk
1 cup Italian Cheese blend

Topping:

1/4 cup grated Parmesan cheese
1/4 cup Italian-Style breadcrumbs

Season the chicken fillets with a little salt and pepper. In a big skillet, melt the oil and butter at medium heat. Brown the chicken breasts on both sides. Do not cook the chicken through. Remove to a plate.

Add the flour to the pan drippings and stir quickly using a whisk. Heat up the milk and add to the skillet little by little mixing to avoid lumps. Cook the white sauce until it thickens. Remove from the heat and add 1 cup of Italian Cheese Blend.

Sprinkle 1 cup grated Parmesan cheese in the bottom of a 13 x 9-inch baking pan. Place the chicken breasts on top. Pour the cheese sauce on top of the chicken spreading evenly. Sprinkle with the topping ingredients.

Bake in a preheated 350 F for 30 minutes or depending on the thickness of the chicken fillets. Use the broil for a few seconds to lightly brown the top.

Serve over a bed of sauted spinach. (Olive oil, chopped fresh garlic, cooked until lightly browned.. Add 1 1/2 bags fresh spinach leaves, salt and freshly ground black pepper and remove from the heat. Toss to combine well).

Makes 6-8 servings