Tuesday, February 12, 2013

Spinach and Mozzarella Chicken

Last weekend, after my husband headed back to Florida, I stayed the weekend at my parents house. My brother and I decided to make dinner for everyone one night, but wanted to try something new. Combining recipes from pinterest and what was available at the store, we came up with this.

Spinach and mozzarella chicken with roasted red potatoes and garlic asparagus

What you will need

1 package of boneless skinless chicken breasts
10 oz box of frozen spinach {you can use fresh but our store didn't have any}
Block of fresh, soft, mozzarella  cheese
2-3 cloves of garlic (chopped)
Extra virgin olive oil
Jarred sun dried tomatoes in Italian seasoning

Split your chicken breasts in half, and pound them out a little. Brush both sides with olive oil, sprinkle with salt, pepper, and onion powder, and brown on both sides. { You can do your browning in a pan on the stove or, like I did, a George Foreman grill.} You only want to cook them until the outside is nice and brown but the middle still uncooked as it will cook more in the oven.

While on the topic of the oven, go ahead and preheat that baby to 375 degrees.

While you are browning your chicken, warm some EVOO in a skillet on the stove and add your chopped garlic. Cook garlic through for a few minutes then add in your spinach. Cook until spinach is warmed through and the garlic and oil absorbed.

Place cooked chicken onto baking pan. Top with spinach. Cut a nice piece of the fresh mozzarella and place on top of the spinach. Then top with a few pieces of sun dried tomato.

Put into preheated oven and bake until cheese is melted and chicken is cooked through.

I served mine with some frozen asparagus that I warmed through with some butter and garlic on the stove top and some roasted red potatoes seasoned with olive oil and seasoning.

I will defiantly try this again but would love a new side for it. Any suggestions?

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