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 or Cracked Peppercorn Cheddar Cheese, shredded (about 2 cups)
1 tablespoon fresh basil, chopped
½ lemon, juiced
Get the ingredients you need at a convenient nearby location.
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 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.
The family really enjoyed this simple, tasty dish! I did make a few changes this first time making due to family’s taste preferences. I used a little less oil, garlic, and oregano than called for and used a 5 oz package of spinach. (Will use even more next time – my family really likes spinach.) I used Cabot Seriously Sharp since that was what I had on hand. Would definitely fix this again!
Simplicity is sheer perfection! Always have chicken in freezer and ALWAYS have Cabot cheese in refrigerator. This was a tasty, yet elegant dinner to present and serve!
Very easy,in quarantine, and had all the ingredients! Hubby and I made this together. Definitely making again.. adding more spinach next time.
Chicken and spinach dish very easy sand delicious. Would definitely make this again.
Delicious! I used Cabot's Tuscan Cheddar and that added a little extra herbal flavor. Also used chicken tenders and saved the breast pounding for another time. Will be making for family soon who will thoroughly enjoy this Cabot recipe!
Super easy! So delicious. I would add more spinach next time but not change a thing!