Sun-Dried Tomato Spinach Bacon Chicken
A quick and delicious dinner featuring chicken breasts topped with creamy spinach, sun-dried tomatoes, and melted cheese.
Equipment
- baking dish
- skillet
- oven
Ingredients
- 1.5 lb chicken 4 small or 2 large breasts sliced horizontally
- 1 tablespoon butter for greasing the baking dish
- 0.5 oz Italian dressing mix half the packet
- 1 tablespoon vegetable oil for cooking spinach
- 6 oz fresh baby spinach to be cooked
- 4 cloves garlic minced
- ⅔ cup half and half for creamed spinach
- ⅔ cup shredded mozzarella cheese for creamed spinach
- ⅛ teaspoon salt for seasoning
- ¼ cup sun-dried tomatoes drained and chopped
- 4 slices cooked bacon chopped
- 4 slices Pepper Jack cheese or Monterey cheese with jalapenos
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a baking dish with butter and season chicken breasts with Italian dressing mix before baking for 15-20 minutes.
- Cook spinach in vegetable oil until wilted, then stir in garlic and half and half, bringing to a boil before adding mozzarella and simmering until smooth.
- Top baked chicken with creamed spinach, sun-dried tomatoes, bacon, and cheese, then bake uncovered for an additional 15-20 minutes.
Notes
Ensure the creamed spinach is thick; if it appears watery, boil it briefly to reduce liquid. The chicken should be cooked until no longer pink in the center.