cheddar-crusted chicken & some good news

Some good news! Sam has been feeling much better for the past few days, and they've even lowered a few of his meds. I know he's been anxious since they were talking about putting his PICC line back in if he didn't improve. He did wake up with a scratchy throat and slight cough the morning of our appointment with his doctor and they feared it was the flu, but thank God, it was just a cold. Even so, we were banished from the transplant waiting room and they took extra precautions to keep it from spreading to other patients. We feel like we're getting back on track, and would greatly appreciate prayers for continued healing and good health.

I'm sharing this recipe I recently came across in the October/November 2012 issue of Cook's Country. It's quick and cheap and everyone loved it.  Truth: I predicted (correctly) that Jack wouldn't be excited about the spinach so I served some sweet potatoes alongside.

Cheddar-Crusted Chicken with Garlicky Spinach

1 1/2 cups Rice Krispies, crushed
6 ounces sharp cheddar cheese, shredded (1 1/2 cups) *grate it yourself, it will stick better
4 (6-ounce) boneless, skinless chicken breasts
salt & pepper
18 ounces (18 cups) baby spinach
2 Tablespoons olive oil
4 garlic cloves, minced

Preheat your oven to 400 degrees. Spray rimmed baking sheet with cooking spray. Combine cereal and cheddar in a shallow dish. Season chicken with salt and pepper. Dredge both sides in cereal-cheddar mixture, pressing to adhere. Arrange on the baking sheet. Bake 20-25 minutes. Transfer to a serving platter and tent with foil to keep warm.

While the chicken is baking, place the spinach with 1/4 cup water in a large bowl. Cover and microwave until spinach is wilted and decreased in volume by half, about 4 minutes. Transfer to a colander and use a rubber spatula to press the excess water out. Transfer spinach to a cutting board and roughly chop.

Heat oil in 12-inch skillet over medium heat. Add garlic and cook 30 seconds. Add spinach and cook until uniformly wilted and glossy, about 2 minutes. Season with salt and pepper to taste. Transfer to a platter and serve with chicken.

Serves 4.