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. Remove the central tendon from the chicken breast tenders and season with salt, pepper, garlic powder, hot sauce and rice wine and marinate for 2-12 hours.
2. Heat olive oil and butter until very hot and brown the chicken pieces on both sides. The intention is to brown the chicken, not cook it - it will be cooked through in the oven.
3. Remove the chicken to 9x13" pan and allow to rest while you prepare the spinach dressing.
4. Prepare spinach according to package directions and drain. Add butter, breadcrumbs, Parmesan, garlic, seasonings and eggs and mix well.
5. Top the chicken with the spinach dressing and bake @400° for 30 minutes