(4 servings / Prep. time: 25 mins. Bake)
1/3 cup All-purpose flour (Gluten free)
1/2 teaspoon sea salt
1/8 teaspoon paprika
1/8 teaspoon white pepper
2 tablespoons olive oil
2 tablespoons butter
4 boneless, skinless chicken breasts (about 1. pounds)
2 garlic cloves, minced
6 ounces refrigerated or canned white and/ or lump crabmeat,
drained and picked through (about ½ cup)
1/4 cup white wine
2 teaspoons fresh lemon juice
8 spears asparagus, cut diagonally into 1-inch pieces
3/4 cup low sodium chicken broth
2 cups fresh baby spinach
4 (1-ounce) slices Queso Oaxaca, Monterey or
Mozzarella El Mexicano®
Fresh ground black pepper, to taste
1. Preheat oven to 350°. In wide, shallow dish, combine flour, salt, paprika and white pepper. In large skillet, heat 1 tablespoon oil and butter over medium heat. Dip chicken in flour mixture to coat both sides; shake off excess flour. Add chicken to skillet and cook 5 minutes or until outside is golden brown, turning once. Transfer chicken to baking dish; cover with foil and bake 20 minutes or until internal temperature of chicken reaches 165°.
2. Meanwhile, in same skillet, heat remaining oil over medium heat. Add garlic and cook 30 seconds; stir in crabmeat and cook 30 seconds. Add wine and lemon juice; heat to simmering and cook 30 seconds. Stir in asparagus and broth, and cook 3 minutes, stirring occasionally. Remove skillet from heat; stir in spinach.
3. To serve, preheat broiler. Place chicken on rimmed baking pan; evenly spoon crabmeat mixture over chicken and top each with 1 slice chees. Broil chicken 2 to 3 minutes or until queso is melted and lightly browned. Sprinkle chicken with pepper.
4. Serve with a side of extra asparagus and roasted potatoes, enjoy!