Cheesy Chicken with Spinach, Zucchini and Squash

• 1 cup Baby Spinach
• 1/2 cups Squash Sliced
• 1/2 cups Zucchini, Sliced
• 4 whole Boneless, Skinless Chicken Breasts Cut In Half
• 1/2 cups McCormick's Season-All Panko Bread Crumbs
• Salt And Pepper, to taste
• 1 Tablespoon Olive Oil
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 1- 1/2 cup Milk
• 1/2 cups Shredded Cheddar Cheese

1. Preheat the oven to 450 degrees F. Place the spinach, squash and zucchini in a 9x13-inch baking dish.
2. Slice each breast in half horizontally to create two thinner sections.
3. Dredge each cutlet in the breadcrumbs.
4. Season with salt and pepper.
5. In a skillet over medium heat, heat the olive oil and 1 tablespoon of butter until butter is melted.
6. Then add the chicken cutlets and cook for three minutes a side.
7. Remove from the heat and place the chicken in the glass dish on top of the spinach, squash and zucchini.
8. Put dish into the oven to bake for 15 minutes.
9. Meanwhile in a separate pot on the stove top, melt the remaining butter.
10. Then stir in the flour to create a paste.
11. Cook for a minute or so then add the milk and stir.
12. Add the cheese and stir to melt.
13. Add more milk if necessary to thin the cheese sauce.
14. Simmer slowly on the stove top until the chicken and vegetables are ready.
15. Once the spinach is wilted and the zucchini and squash have softened pour the cheese sauce over the chicken.
16. Serve immediately.

spinach, zucchini, chicken breasts, bread crumbs, salt, olive oil, butter, flour, milk, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/cheesy-chicken-with-spinach-zucchini-and-squash/ (may not work)