SUN-DRIED TOMATO, SPINACH, AND BACON CHICKEN

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Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Servings: 4

I hate boring chicken! So I want to make sure to serve delicious meals with the best presentation. And this tender, moist, and flavorful chicken smothered with creamed spinach, sun-dried tomatoes, and bacon fits the bill. Incredibly appetizing and crazy delicious – I am pretty sure your family will love this!

Ingredients

Baked Chicken Breasts:

1.5 pounds chicken (4 small chicken breasts or 2 large chicken breasts sliced horizontally in half)

1 tbsp butter

0.5-ounce Italian Dressing mix packet (half the packet)

Creamed spinach:

1 tbsp vegetable oil

6 ounces baby spinach fresh

4 garlic cloves minced

2/3 c. half and half

2/3 c. mozzarella cheese shredded

1/8 tsp salt

Other ingredients:

1/4 c. sun-dried tomatoes drained of oil, chopped into smaller bites

4 slices bacon cooked

4 slices Pepper Jack cheese or Monterey cheese with jalapenos

How to make Sun-Dried Tomato, Spinach, and Bacon Chicken

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Grease the bottom of a baking dish with butter. With an Italian salad dressing mix, season both sides of the chicken breasts. Into the prepared baking dish, place the chicken breasts flat-side down. Place in the preheated oven and bake for about 15 to 20 minutes.

To make the creamed spinach:

Step 3: Meanwhile, in a large skillet, heat a tbsp vegetable oil over medium heat. Once the oil is hot, add the spinach to the skillet and cook for about a minute or two until heated through and the spinach begins to wilt. Take away from the heat, then add the minced garlic along with the half&half. Bring the mixture to a boil, then add the shredded mozzarella cheese, stirring constantly over high heat until the cheese begins to melt. This takes about 30 seconds. Now, decrease the heat to a simmer and stir regularly for another 30 seconds to a minute until the mixture is smooth. Bring the mixture to a boil again if it ends up watery to cook off the extra liquid, stirring. To taste, season with salt. When done, take away from the heat.

Smothered Chicken Breasts:

Step 4: When the chicken breasts are done, remove them from the oven. And with creamed spinach, sun-dried tomatoes (drained from oil and chopped into smaller bites), chopped cooked bacon, and broken slices of pepper jack cheese, top each breast. Return in the oven and continue to bake for another to 20 minutes, uncovered, until the chicken breasts are cooked through and the juices run clear. Make sure that chicken breasts are no longer pink in the middle.

Nutrition Facts:

Amount Per Serving: Calories 766 | Calories from Fat 522 | Fat 58g 89% | Saturated Fat 25g 156% | Cholesterol 204mg 68% | Sodium 1068mg 46% | Potassium 939mg 27% | Carbohydrates 10g 3% | Fiber 1g 4% | Sugar 3g 3% | Protein 49g 98% | Vitamin A 4860IU 97% | Vitamin C 18.6mg 23% | Calcium 419mg 42% | Iron 3.7mg 21%

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...