Chicken Rockefeller

Ingredients

• 1½ lb chicken tenders
• 1 pkg frozen spinach (10 oz)
• ½ C butter, melted (1 stick or 4 oz)
• ½ C seasoned breadcrumbs
• ½ C plain breadcrumbs
• ¼ C Parmesan, grated
• ¼ tsp Tabasco sauce
• ½ tsp Worcestershire sauce
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp thyme
• ½ tsp minced garlic
• 3 green onions, chopped
• 3 eggs, slightly beaten
• ½ C Teriyaki sauce
• 1 tbs hot sauce
• 1 tbs rice wine
• 1 tsp garlic powder
• 2 tbs olive oil
• 2 tbs butter
• 1 C vegetable stock

Directions

1. Marinate Chicken: Remove the central tendon from chicken tenders. Season with salt, pepper, garlic powder, hot sauce, and rice wine. Marinate 2-12 hours.
2. Brown Chicken: Heat olive oil and butter until very hot. Brown chicken on both sides (do not cook through). Transfer to a 9x13" pan and set aside.
3. Prepare Spinach Topping: Cook spinach per package directions and drain well. Mix with butter, breadcrumbs, Parmesan, garlic, seasonings, and eggs.
4. Bake: Spread spinach mixture over the chicken and bake at 400°F for 30 minutes, until cooked through and set.

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