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boneless skinless chicken breasts (7-8 ounces each)
chopped fresh spinach leaves (stems removed)
(about 1/4 cup) shredded cheddar cheese
(about 1/4 cup) finely chopped sun-dried tomatoes (dry packaged)
Prepare Chicken: Preheat oven to 425 F. Slice each chicken breast in half; resulting pieces should be no thicker than 1/2 inch (Note 4). If moist, pat dry with paper towels. Spread out chicken pieces in single layer on baking tray lined with parchment paper. Season both sides of chicken pieces with salt and pepper. Set aside.
Make Topping: Cook spinach on skillet on stovetop until wilted. Separately, microwave cream cheese until very soft, about 20 seconds. Stir together cooked spinach, softened cream cheese, cheddar, tomatoes, and garlic in bowl until well-mixed. Evenly spread mixture across tops of chicken pieces.
Bake: Bake uncovered at 425 F until chicken is cooked through, about 20 minutes, depending on size of chicken pieces. Let cool at room temperature for about 5 minutes before serving
Elaine Sanchez • 2020-10-20
I think this recipe is extremely tasty and very well balanced. Just like the recipe indicated, the chicken breast should be cut in half or in three parts if the breast to too thick. Because I only sliced the breasts in half, it took a bit more time to cook (about 30min rather than 20min the recipe calls for). Perfect portion for 2/4 servings.
Used diced tomatoes, didn’t cook spinach before mixing. Tasty