Chicken and Spinach Parmesan with Red Gold Culinary Classics Tomatoes

Did you know that Red Gold recently came out with a new line of tomato products?  I recently found out about them and decided to give them a try in a new recipe I read about in the January 2012 Woman’s Day magazine.  Of course I made a few changes to the recipe to make it just right for us.

The new product line is called Culinary Classics and come in a 28 ounce red can.  Currently these are sold exclusively at Meijer – I saw them last time I went shopping there on an end of aisle display.

Chef’s Cut Tomatoes with Basil in puree

Diced Tomatoes Chili Seasoned with Onions

Diced Tomatoes with Garlic and Olive Oil

Sliced Tomatoes & Zucchini with Onions, Celery and Bell Peppers

Diced Tomatoes with Chipotle

For my chicken recipe I used the Chef’s cut Tomatoes with Basil in puree.  It had nice chunks of firm tomatoes in a puree – perfect for my dish.

Chicken and Spinach Parmesan

Ingredients:

8 small chicken breasts – I didn’t pound mine – next time I will so they cook faster.

Salt and Pepper to season

1 cup bread crumbs or panko bread crumbs

¼ cup of olive oil

1 ½  cup of baby spinach rinsed and torn

¾ cup shredded mozzarella cheese

1 can Red Gold Chef’s cut Tomatoes with Basil in puree

Instructions:

1. Season the chicken with salt and pepper then roll in the bread crumbs to coat.  You may have to press them to get them to stick.
2. Heat a sauté pan with 2 tablespoons of the Olive Oil and brown the chicken on both sides.  I pretty much cooked them through before transferring them to my baking pan.
3. Spray 8 x 13 inch baking pan with non-stick spray.
4. Pour one cup of the Tomatoes into the pan and spread it around.
5. Place the browned chicken breasts in the pan.
6. Top the chicken with the spinach.
7. Pour another cup of the tomato sauce on top of the chicken (I had some left over).
8. Then sprinkle the mozzarella cheese over the chicken.
9. Bake in a 350 degree oven for 20 minutes or so until the sauce is bubbly and the cheese has browned.

I changed the recipe in a few ways. I used more tomato sauce than what the original recipe called for since I wanted more sauce.  I also decided to bake the chicken instead of broiling it, just a personal preference.

I can think of a million ways to use the products in this line; soups, lasagna, spaghetti sauce, pizza and all kinds of casseroles.    The taste was excellent and they smelled delicious too!

Disclosure:  I received a box of Red Gold goodies to facilitate this review.  All opinions and views are honest and my own.