Italian Parmesan Chicken with Tuscan Spinach Salad

Ingredients

• 6 oz baby spinach leaves 
• 15 oz .5 can cannellini beans rinsed canned
• 0.3 cup 1/4 cup kraft zesty italian dressing italian kraft
• 0.5 cup panko bread crumbs 
• 0.3 cup seasoned parmesan cheese classic italian grated kraft
• 0.8 cup parmesan cheese shredded kraft
• 1  bell pepper red cut into thin strips
• 1.5 lb chicken breasts boneless skinless

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Heat oven to 375F.
2. Spray baking sheet with cooking spray.
3. Combine bread crumbs and cheeses. Moisten chicken; lightly press cheese mixture onto both sides of chicken to partially coat.
4. Place on baking sheet; sprinkle with remaining cheese mixture.
5. Bake 28 to 30 min. or until chicken is done (165F).
6. Heat dressing in large skillet on medium-high heat.
7. Add peppers; cook and stir 3 to 4 min. or until crisp-tender.
8. Add beans and spinach; cook 3 min. or just until spinach is wilted, stirring constantly.
9. Serve chicken over spinach salad.