Failing bread baking? That's inherant with GF baking. When your bread crumbles, or goes stale in moments, crumble, dry and grind in the blender or food processor, and try a new recipe!
Parmesan Creamed Spinach Chicken
3 10-ounce boxes chopped frozen spinach
5 tablespoons salted butter
1 small onion, minced
2 cloves garlic, minced
Pinch ground nutmeg
1 cup heavy cream
3/4 cup grated parmesan cheese
Salt and freshly ground black pepper
1 cup fresh bread crumbs
Preheat the oven to 450 degrees F. Defrost the spinach and squeeze out the excess liquid. Set aside.
In a large frying pan over medium heat, melt 3 tablespoons of the butter. Add the onion and sauté for 5 minutes. Add the garlic and nutmeg and cook for 1 minute. Pour in the heavy cream, reduce the heat to medium low and simmer the mixture until it is reduced by half. Keep an eye on the cream as it reduces to prevent it from boiling over. The reduced cream will be very thick and turn a buttery yellow color when ready. Add a 1/4 cup of the cheese and stir constantly until it has completely melted. Remove the frying pan from the heat and add the spinach and cooked, diced chicken. Season to taste with the salt and pepper. Pour the spinach mixture into a baking dish with a 5-cup capacity.
In a small frying pan, melt the remaining 2 tablespoons of butter. In a mixing bowl, pour the melted butter over the breadcrumbs and toss until the bread is thoroughly coated. Sprinkle the buttered crumbs over the spinach then sprinkle on the remaining 1/2 cup of cheese.
Bake the creamed spinach for about 10 minutes, or until the cheese has melted and becomes golden brown. Serve hot.