SUPER EASY CHICKEN PICANTE


1 to 1 1/2 lbs. boneless chicken breast halves 
1- 16 oz. jar picante sauce (we like medium)
4 1/2 Tbsp. brown sugar
1 1/2 Tbsp. prepared mustard

Preheat oven to 400 degrees. 

With nonstick cooking spray, lightly spray a shallow casserole dish large enough to hold the chicken breasts. Place the chicken breasts in the casserole.

In a small bowl, combine the picante sauce, brown sugar and mustard. Pour over the chicken breasts, and place uncovered in oven. Bake for 30-40 minutes. Let stand a few minutes serving.


 
CREAMED SPINACH

1/4 cup butter
1/4 cup  flour
1-1/2 cup milk
1/2 cup parmesan cheese
2 boxes (16 oz.) frozen leaf spinach
salt and pepper to taste
1/4 tsp. nutmeg

Place the frozen spinach in a microwaveable dish, and microwave until thawed. (It doesn't need to be cooked completely). Place in a colander when cooled slightly and squeeze out excess liquid. 

In a large pot, melt the butter over low, direct heat. Blend in flour until smooth. Cook until mixture is smooth and bubbly. Gradually add milk and cook, stirring, until thickened. Add parmesan cheese and stir through. Add spinach. Cover and cook, stirring occasionally, for about 15 minutes. Season with salt, pepper, and nutmeg. Serve immediately.

Suggested Side Dish: White Rice, Creamed Spinach