Followers (45)
Related Recipes
Ingredients
- 1 (pound) potatos, peeled and diced (one large russet potato)
- 1 (cup) freshly grated Parmesan cheese, divided
- 1 1/2 (cup) sour cream, divided
- 1/4 (cup) sun-dried tomatoes
- 2 (tablespoon) butter
- 1 (cup) fresh spinach leaves
- 1 (clove) garlic
- 5 (tablespoon) olive oil, or as needed
- 1 (small) red onion, chopped
- 1/2 (large) green bell pepper, chopped
- 10 (medium) chicken tenders
Directions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium casserole dish.
- Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender but firm. Cool, and partially mash together with 3/4 cup Parmesan cheese and 1/2 cup sour cream. Set aside.
- Place sun-dried tomatoes, butter, spinach, garlic, 3 tablespoons olive oil and remaining 1/4 cup Parmesan cheese in a blender or food processor, and blend until almost smooth. Add additional olive oil as needed to reach desired consistency.
- Heat 2 tablespoons olive oil in a skillet over medium heat, and cook the onion and green bell pepper until tender. Reserve remaining oil in skillet, and spread onion and pepper over the bottom of the casserole dish. Top with the potato mixture.
- Mix the sun-dried tomato mixture into the skillet with the remaining oil. Place chicken in skillet, and cook 4 minutes on each side over medium heat, until browned and juices run clear. Arrange chicken and sun-dried tomato mixture over the potato mixture in the casserole dish, and top with remaining 1 cup sour cream.
- Bake 15 minutes in the preheated oven, until lightly browned.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 255
- Total Fat
- 22g
- Saturated Fat
- 11g
- Cholesterol
- 41mg
- Sodium
- 177mg
- Carbohydrate
- 10g
- Dietary Fiber
- 1g
- Sugars
- 3g
- Protein
- 5g
- Vitamin A
- 31%
- Vitamin C
- 41%
- Calcium
- 9%
- Iron
- 4%
- Potassium
- 201mg
Comments