Baked Chicken with Lemon-Basil Sauce
Spinach Salad with Dried Cranberries and Blue Cheese
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 clove garlic, minced
- 3 Tbsp dry white wine
- 3 Tbsp butter, melted
- 1 tsp lemon zest
- 1½ Tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp pepper
- ½ cup chopped fresh basil
Instructions
- Preheat oven to 350°F. Cut chicken in half; place in a large zip-top plastic bag.
- Pound to ¼-inch thickness using the heel of your hand or a small heavy skillet. Place in a lightly greased 9-inch square baking dish.
- Stir together garlic, wine, butter, lemon zest, lemon juice, salt, and pepper in a small bowl. Pour over chicken.
- Bake 20 minutes or until chicken is done. Sprinkle with basil.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- ½ (10-oz) pkg baby spinach
- ½ cup chopped pecans (toasted, if desired)
- 3 Tbsp unsweetened dried cranberries
- ¼ cup crumbled blue cheese
Side Dish Instructions
- Whisk together first 4 ingredients in a bowl. Add remaining ingredients, tossing gently to coat.
Gluten Free Meal Plan
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