Ingredients
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1/2 (16 oz) loaf sourdough bread, sliced
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1 1/2 lbs boneless, skinless chicken breasts
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3 tbsp olive oil, divided
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1 summer squash, cut into ¼-inch pieces
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4 cloves garlic, chopped
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1/4 cup sun-dried tomatoes in oil, chopped
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1/2 (11 oz) pkg baby spinach
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1/4 cup grated Parmesan cheese
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1 cup heavy cream
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1/4 cup fresh basil leaves
Steps
1
Preheat oven to 400°F. Place sliced bread on an ungreased baking sheet. Bake 7 to 8 minutes, flipping slices halfway through, until golden and toasted.
2
Place chicken breasts between 2 sheets of plastic wrap and pound with a rolling pin or the flat side of a meat mallet until ½” thick. Season chicken with salt and pepper.
3
Heat 2 tablespoons oil in a 12” skillet on medium-high. Add chicken and sear 4 to 5 minutes per side. Remove chicken from pan and set aside.
4
To pan, add remaining 1 tablespoon oil and reduce heat to medium-low. Add summer squash and sauté until tender, about 5 to 7 minutes. Add garlic and cook 30 seconds, until beginning to brown. Add sun-dried tomatoes and cook 1 minute more. Add ¼ cup water, stirring and scraping up brown bits on bottom of pan with wooden spoon.
5
Add spinach, Parmesan and cream to pan. Cook until sauce begins to bubble and thicken, about 2 to 3 minutes. Season with salt and pepper to taste.
6
Return chicken to pan and coat with sauce. Cook 1 to 2 minutes more, until chicken is heated through. Remove from heat. Tear basil leaves and garnish over top. Serve chicken with toasted bread for dipping in the sauce.
