Baked Chicken With Spinach
FrenchNon-vegetarian3000 min
In this easy chicken and spinach bake, the boneless chicken breasts are simply baked on a bed of spinach with a tomato and green onion topping. Feel free to use your own favorite seasoning salt blend instead of the Cajun or Creole seasonings, or use a salt-free herb blend to season the chicken. The dish is also easy to adapt using your family's favorite ingredients or the ingredients you have on hand. The tomatoes and onions are easily replaced with mild or medium salsa or picante sauce or use a 14.5-ounce can of petite diced tomatoes.
Ingredients
- 12 to 16 ounces fresh spinach (washed and chopped)
- 1/4 cup chicken broth
- 4 chicken breast halves (free-range and corn-fed, or whatever you prefer)
- 1 large tomato (cored, seeded, and diced)
- 4 sliced green onions (with green intact)
- Creole seasoning (or Cajun seasoning, or another seasoning blend, to taste)
- Kosher salt (to taste)
- Black pepper (to taste)
- Optional: grated parmesan or mozzarella cheese
Directions
- Gather the ingredients.
- Heat oven to 350 F. Lightly grease a 9-inch by 13-inch by 2-inch baking pan, or spray the pan with cooking spray.
- Put the fresh spinach in the baking dish and then sprinkle with salt and pepper.
- Add chicken broth.
- Place the chicken pieces between sheets of plastic wrap and pound lightly, until they are even in thickness.
- Sprinkle chicken with seasoning blend and pepper. If the seasoning blend is salt-free, sprinkle the chicken lightly with kosher salt.
- Arrange the chicken over the spinach and then sprinkle with the diced tomato and green onion.
- Cover the baking dish with foil and bake the chicken and spinach for 20 minutes.
- Uncover and bake for 10 to 15 minutes longer, or until chicken is cooked to at least 165 F.
- If desired, top the chicken and tomato mixture with fresh grated parmesan cheese or shredded mozzarella about 5 minutes before the dish is ready.
- Serve and enjoy!
0