Prep: 25 minutes
Bake: 18 minutes • Serves: 4
1/2 teaspoon kosher salt
1/8teaspoon white pepper
2 tablespoons olive oil
2 tablespoons butter
4 boneless, skinless chicken breasts (about 1-1/2 pounds)
2 garlic cloves, minced
6 ounces refrigerated or canned white and/ or lump crabmeat, drained and picked through (about 1/2 cup)
1/4cup white wine
2 teaspoons fresh lemon juice
8 spears asparagus, cut diagonally into 1-inch pieces
3/4cup low sodium chicken broth
2 cups packed fresh baby spinach
4 slices provolone cheese
Fresh ground black pepper, to taste
1.Preheat oven to 350°F. 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 to 6 minutes or until outside is golden brown, turning once. Transfer chicken to baking dish; cover with foil and bake 18 to 20 minutes or until internal temperature of chicken reaches 165°F.
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 cheese. Broil chicken 2 to 3 minutes or until cheese is melted and lightly browned. Sprinkle chicken with pepper.
Approximate nutritional values per serving:
471 Calories, 23g Fat (10g Saturated), 152mg Cholesterol,
704mg Sodium, 12mg Carbohydrates, 1g Fiber, 51g Protein