This is a unique recipe for chicken breasts that make the perfect main dish. It’s not just delicious, but it’s also fairly easy to make and will be ready in under an hour!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 servings
Baked chicken breasts:
1.5 lb chicken (four small chicken breasts, or two large chicken breasts, sliced horizontally in half).
1 tablespoon butter
Italian Dressing Mix packet – 0.5 oz (half of the packet).
1 tablespoon vegetable oil
6 oz baby spinach fresh
4 minced garlic cloves
1/3 cup half and half
2/3 cup mozzarella cheese shredded
1/8 teaspoon salt
1/4 cup sun-dried tomatoes, drain of oil and chopped into smaller pieces
4 slices bacon cooked
4 slices Pepper Jack cheese, Monterey cheese and jalapenos
Preheat the oven to 350 F
Butter the bottom of your baking dish. The Italian salad dressing mix will be used to season the chicken breasts on both sides. Bake the chicken breasts flat-side down in the prepared baking dish for 15-20 minutes at 350 F.
How to make creamed Spinach:
Heat 1 tablespoon of vegetable oil in large skillet over medium heat. Cook the spinach for 1 to 2 minutes, or until it starts to wilt. Turn off heat. Add minced garlic, half and half. Bring to boil. Stir in the shredded mozzarella cheese. Continue to stir on high heat until the mozzarella cheese begins to melt, approximately 30 seconds. Keep stirring until smooth creamed spinach is formed. This can take about 30 seconds to 1 minute. The creamed spinach should have a thick texture and not be watery. If the creamed spinach becomes too watery, heat it again and stir constantly. Season with salt. Take out of the heat.
After baking the chicken breasts for 15-20 minutes, take the pan out of the oven. Each chicken breast should be topped with creamed spinach and sun-dried tomatoes, chopped in smaller pieces, chopped bacon and broken pepper jack cheese. Bake covered in the oven for another 15-20 minutes until the chicken is fully cooked and no longer pink in center.