Spinach Chicken Cheese Bake (Printable Version)
# What You'll Need:
→ Chicken
01 -
2 big chicken breasts, no skin or bones
→ Marinade
02 -
1/2 teaspoon black pepper
03 -
1/2 teaspoon salt
04 -
1 tablespoon Italian seasoning
05 -
3 garlic cloves, chopped small
06 -
2 tablespoons olive oil, use half now, save half
→ Vegetables
07 -
2 cups spinach, not frozen
→ Cheeses
08 -
Optional: 1/2 cup Parmesan cheese
09 -
1 cup mozzarella, shredded, keep half for topping
10 -
8 ounces cream cheese, leave out so it’s soft
# Steps to Follow:
01 -
Toss your baking dish in the oven. Bake 20 to 30 minutes until cheesy, bubbly, and chicken’s cooked through. Pull it out and just let it chill for five minutes so stuff sets.
02 -
Grab the creamy spinach mixture and spread it over the chicken in your dish. Sprinkle the rest of the mozzarella on top evenly.
03 -
If you want, give chicken a quick sear in a hot skillet, a minute or two each side. Move cutlets into your baking dish in a flat layer once marinated.
04 -
Beat soft cream cheese in a bowl until smooth. Toss in wilted spinach, half the mozzarella, and toss in Parmesan if you’re into it. Stir it real good.
05 -
Warm up a skillet on medium with the last tablespoon of olive oil. Throw in spinach and stir till it gets soft—takes about two minutes. Take it off the heat.
06 -
Whisk up a bowl with 1 tablespoon olive oil, chopped garlic, Italian spices, salt, and pepper. Drop in those chicken pieces, flip so they’re all coated. Cover it, stash in the fridge 15–30 minutes.
07 -
Take chicken breasts and cut them sideways in half so you’ve got four pieces. Pound gently with a rolling pin till the thickness is about the same.
08 -
Pop the oven on at 400°F (204°C). Lightly grease a 9×13 inch (23×33 cm) dish with butter or spray. Set it aside till you need it.
# Additional Tips:
01 -
Want more flavor and a nice crust? Quick browning in a skillet before baking really does the trick.
02 -
Grate your own cheese for better melting and a tastier bite instead of the pre-shredded stuff.