Baked Chicken Florentine

prep time: 25 minutes

Cooking Time: 25 minutes

Total Time: 50 minutes

servings: 4

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Quick and easy, but nice enough to serve to company, this Italian classic can be made with either Cabot aged cheddar or shredded mozzarella cheese.

Ingredients

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), or Cabot Mozzarella Shredded Cheese
1 tablespoon fresh basil, chopped
½ lemon, juiced

:::

1/4 recipe

540

% Daily Value

38g

13g

145millig

540millig

8g

2g

42g

481millig

:::

PREHEAT oven to 375° F.
LAY each chicken breast on a cutting board, cover tightly with plastic wrap and using a rolling pin or mallet and pound 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. 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 fresh 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.

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Quick and easy, but nice enough to serve to company, this Italian classic can be made with either Cabot aged cheddar or shredded mozzarella cheese.

PREHEAT oven to 375° F.
LAY each chicken breast on a cutting board, cover tightly with plastic wrap and using a rolling pin or mallet and pound 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. 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 fresh 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.