Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 4 Servings
Oftentimes, chicken breasts lack flavor, but this recipe will change your mind about them! This Sun-Dried Tomato, Spinach, and Bacon Chicken are superbly delicious! A must-try recipe indeed!
Ingredients:
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Baked Chicken Breasts:
1 tbsp butter
0.5 ounces Italian Dressing mix packet (half the packet)
1.5-pound chicken (4 small chicken breasts or 2 large chicken breasts, sliced horizontally in half)
Creamed Spinach:
6 ounces of baby spinach fresh
4 garlic cloves, minced
⅔ c half and half
1 tbsp vegetable oil
⅛ tsp salt
⅔ c mozzarella cheese, shredded
Other Ingredients:
4 slices Pepper Jack cheese or Monterey cheese with jalapenos
¼ c sun-dried tomatoes, drained of oil, chopped into smaller bites
4 slices of bacon cooked
Directions:
For the Chicken:
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Coat the inside of a baking dish with butter.
Sprinkle the Italian salad dressing mix over the chicken pieces, then rub each until fully coated. Place them into the prepared baking dish and arrange them in a single layer.
Place the baking dish in the preheated oven and bake the chicken pieces for about 20 minutes or until done. Remove from the oven.
For the Creamed Spinach:
Place a large skillet on the stove and turn the heat to medium. Add 1 tbsp of vegetable oil and allow it to become hot.
Add the spinach, then cook for about 2 minutes or just until wilted. Move it onto a clean plate.
In the empty skillet, add half & half and minced garlic. Stir and allow the mixture to boil.
Add the shredded mozzarella cheese, then stir until melted completely.
Turn the heat down to low, then simmer the mixture for a minute or until the texture becomes thick.
For the Smothered Chicken Breasts:
Divide the sun-dried tomatoes, pepper jack cheese, chopped bacon, and creamed spinach into portions. Top each chicken breast with the ingredients.
Put the chicken back in the oven and bake for 20 minutes.
Serve and enjoy!
Nutrition Facts:
Calories 766 | 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 49 g 98% | Vitamin A 4860IU 97% | Vitamin C 18.6mg 23% | Calcium 419mg 42% | Iron 3.7mg 21%
Ingredients
- Baked Chicken Breasts:
- 1 tbsp butter
- 0.5 ounces Italian Dressing mix packet (half the packet)
- 1.5-pound chicken (4 small chicken breasts or 2 large chicken breasts, sliced horizontally in half)
- Creamed Spinach:
- 6 ounces of baby spinach fresh
- 4 garlic cloves, minced
- ⅔ c half and half
- 1 tbsp vegetable oil
- ⅛ tsp salt
- ⅔ c mozzarella cheese, shredded
- Other Ingredients:
- 4 slices Pepper Jack cheese or Monterey cheese with jalapenos
- ¼ c sun-dried tomatoes, drained of oil, chopped into smaller bites
- 4 slices of bacon cooked
Instructions
For the Chicken:
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Coat the inside of a baking dish with butter.
Sprinkle the Italian salad dressing mix over the chicken pieces, then rub each until fully coated. Place them into the prepared baking dish and arrange them in a single layer.
Place the baking dish in the preheated oven and bake the chicken pieces for about 20 minutes or until done. Remove from the oven.
For the Creamed Spinach:
Place a large skillet on the stove and turn the heat to medium. Add 1 tbsp of vegetable oil and allow it to become hot.
Add the spinach, then cook for about 2 minutes or just until wilted. Move it onto a clean plate.
In the empty skillet, add half & half and minced garlic. Stir and allow the mixture to boil.
Add the shredded mozzarella cheese, then stir until melted completely.
Turn the heat down to low, then simmer the mixture for a minute or until the texture becomes thick.
For the Smothered Chicken Breasts:
Divide the sun-dried tomatoes, pepper jack cheese, chopped bacon, and creamed spinach into portions. Top each chicken breast with the ingredients.
Put the chicken back in the oven and bake for 20 minutes.
Serve and enjoy!
