Quick and easy, but nice enough to serve to company, this Italian classic can be made with either mozzarella, or with cheddar.
1 pound boneless skinless chicken breasts (3-4 medium sized chicken breasts)
4 cups spinach leaves
5 tablespoons olive oil, divided
2 teaspoons garlic powder, divided
2 teaspoons dried oregano, divided
salt and pepper
4 roma tomatoes, diced (separated into 2 equal groups)
8 ounces Cabot Extra Sharp Cheddar, shredded (about 2 cups)
1 tablespoon fresh basil, chopped
½ lemon, juiced
Prep: 25 mins | Cook: 25 mins | Total: 50 mins
PREHEAT oven to 375° F.
LAY chicken breast on a cutting board, cover tightly with plastic wrap and using a rolling pin or mallet, pound chicken breast evenly into thin uniform pieces.
PLACE spinach in bottom of large baking dish, drizzle with 1 tablespoon olive oil.
LAY thin chicken breasts on top of spinach
DRIZZLE chicken with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano and season with salt and pepper.
COVER chicken with ½ of the diced tomatoes and all of the shredded cheese
OIL one side of a large piece of foil, and tightly cover the baking dish with foil (oil side down), to keep the cheese from sticking to the foil and bake for 10 minutes.
REMOVE foil after 10 minutes and place back in oven for additional 10-12 minutes, until cheese is golden brown, and chicken is cooked through. **Note - cooking times will vary depending on how thin your chicken breasts are.
COMBINE remaining diced tomatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, lemon juice and chopped basil in a small bowl while chicken is cooking. Season as needed with salt and pepper
REMOVE cooked chicken from oven, allow to cool slightly before plating. Top with diced tomato mixture and serve.