Friday, 26 May 2017

Recipe- Sun-Dried Tomato, Spinach & Bacon Chicken


Sun-Dried Tomato, Spinach & Bacon Chicken – if you want to know how to cook the best chicken breasts, this is the recipe for you! The chicken breasts are seasoned with dry Italian salad dressing mix, smothered with the creamed spinach, sun-dried tomatoes & bacon,  baked to perfection!  The best baked chicken ever!

I think this is one of the best chicken breast recipes I have ever made! The chicken is moist, tender & full of flavor thanks to all the stuff on top. It’s like stuffed chicken but much easier to make since you just have to put everything on top and bake!

Even though this is a really simple recipe to follow, it's takes a little longer to make than my usual recipes. With about 20 minutes prep time (due to having to cook the chicken for abit first) & 40 minutes cooking time. 

Ingredients- Serves 4
  • Chicken
  • 4 small chicken breasts or 2 large chicken breasts, halved
  • 1 tablespoon butter
  • Italian Dressing mix (half the packet)
  • Creamed spinach
  • 1 tablespoon vegetable oil
  • 6 oz fresh baby spinach
  • 4 garlic cloves, minced
  • 2/3 cup half and half
  • 2/3 cup mozzarella cheese, shredded
  • 1/8 teaspoon salt
  • Other ingredients
  • 1/4 cup sun-dried tomatoes, drained of oil, chopped into smaller bites
  • 4 slices bacon, cooked
  • 4 slices of pepper jack cheese (Monterey cheese with jalapenos)

  1. Preheat the oven to 190 degrees
  2. Butter the bottom of the baking dish. Season chicken breasts from both sides with the Italian salad dressing mix. Place the chicken breasts, flat side down, into the greased baking dish & bake for 15-20 minutes at 190 degrees.
  3. In the mean time, heat 1 tablespoon vegetable oil in a large skillet on medium heat. Add spinach & cook for only 1 or 2 minutes until it is heated through & starts to wilt. Remove from heat. Add minced garlic & half/half. Bring to boil. Add shredded mozzarella cheese & keep stirring, on high heat, until mozzarella cheese starts to melt - about 30 seconds. Reduce heat to simmer & keep stirring until you have a nice, smooth creamed spinach - about 30 seconds or 1 more minutes. The creamed spinach should be pretty thick in texture, not watery. If watery, bring to boil again & cook off extra liquid, constantly stirring. Season with salt. Remove from heat.
  4. Remove the baking pan with chicken breasts from the oven (you baked them for 15-20 minutes). Top each chicken breast with creamed spinach, sun-dried tomatoes (drained from oil & chopped into smaller bites), chopped cooked bacon & broken slices of pepper jack cheese. Bake in the oven, uncovered for 15-20 more minutes, until the chicken is completely cooked through, no longer pink in the center & the juices run clear.

I served mine with a side salad as it was a very hot day & wanted to add something light to my meal, but you could have this with anything! 



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