In this easy chicken and spinach bake, the chicken breasts are simply baked on a bed of spinach with a tomato and green onion topping.
I've received many positive comments on the recipe. Several people commented that they replaced the tomatoes and onions with mild or medium salsa, and one person used picante sauce with excellent results. Other people used diced canned tomatoes, and others topped the dish off with grated Parmesan cheese.
- 12 to 16 ounces fresh chopped or baby spinach, cleaned
- freshly ground black pepper and kosher salt
- 1/4 cup chicken broth
- 4 chicken breast halves, boneless, pounded slightly to even thickness
- Creole or Cajun seasoning blend or another seasoning blend
- 1 large tomato, cored, seeded, and diced
- 4 green onions, with green, sliced
Heat oven to 350 F. Lightly grease a 9-by-13-by-2-inch baking pan or spray the pan with cooking spray.
Put the fresh spinach in the baking dish and then sprinkle with salt and pepper. Add chicken broth.
Sprinkle chicken with seasoning blend, and pepper. If the seasoning blend is salt-free, sprinkle lightly with kosher salt. Arrange the chicken over the spinach and then sprinkle with the diced tomato and green onion.
Cover the baking dish with foil.
Bake the chicken and spinach for 25 minutes. Uncover and bake for 10 to 15 minutes longer, or until chicken is cooked through.
Tips and Variations
- Instead of the diced tomato and green onions, use about 1 cup of fresh salsa (mild or medium).
- Use canned diced tomatoes instead of fresh tomatoes.
- Replace the Creole or Cajun seasoning with spicy blackened seasoning.
- Top with about 1/2 to 1 cup of shredded mozzarella cheese 10 minutes before the dish is done.
- Top the chicken with Parmesan cheese before serving.
- If desired, heat 1 to 2 tablespoons of olive oil in a skillet over medium-high heat. Sprinkle the chicken breasts with the seasonings and cook for about 2 minutes on each side, or until lightly browned.
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