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Baked Chicken Breasts:
- 1.5 lb chicken (4 small chicken breasts or 2 large chicken
breasts sliced horizontally in half) - 1 tablespoon butter
- 0.5 oz Italian Dressing mix packet (half the packet)
1 tablespoon vegetable oil
- 6 oz baby spinach fresh
- 4 garlic cloves minced
- 2/3 cup half and half
- 2/3 cup mozzarella cheese shredded
- 1/8 teaspoon salt
- 1/4 cup sun-dried tomatoes drained of oil, chopped into
smaller bites - 4 slices bacon cooked
- 4 slices Pepper Jack cheese or Monterey cheese with
jalapenos
- Preheat the oven to 375 F.
- Butter the bottom of the baking dish. Season chicken breasts
from both sides with the Italian salad dressing mix. Place the chicken breasts,
flat side down, into the greased baking dish and bake for 15-20 minutes at 375
F.
How to make creamed spinach:
- In the mean time, heat 1 tablespoon vegetable oil in a large
skillet on medium heat. Add spinach and cook for only 1 or 2 minutes until it
is heated through and starts to wilt. Remove from heat. Add minced garlic and
half and half. Bring to boil. Add shredded mozzarella cheese and keep stirring,
on high heat, until mozzarella cheese starts to melt – about 30 seconds. Reduce
heat to simmer and keep stirring until you have a nice, smooth creamed spinach
– about 30 seconds or 1 more minutes. The creamed spinach should be pretty
thick in texture, not watery. If watery, bring to boil again and cook off extra
liquid, constantly stirring. Season with salt. Remove from heat.
Smothered Chicken Breasts:
- Remove the baking pan with chicken breasts from the oven
(you baked them for 15-20 minutes). Top each chicken breast with creamed
spinach, sun-dried tomatoes (drained from oil and chopped into smaller bites),
chopped cooked bacon, and broken slices of pepper jack cheese. Bake in the
oven, uncovered for 15-20 more minutes, until the chicken is completely cooked
through, no longer pink in the center, and the juices run clear.
This article and recipe adapted from this site
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