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.
Directions
- PREHEAT oven to 375° F.
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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.
- PLACEÂ spinach in bottom of large baking dish, drizzle with 1 tablespoon olive oil.
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LAY thin chicken breasts on top of spinach.
- DRIZZLEÂ chicken with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano and season with salt and pepper.
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COVER chicken with ½ of the diced tomatoes and all the shredded cheese.
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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.
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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.
- REMOVEÂ cooked chicken from oven, allow to cool slightly before plating. Top with diced tomato mixture and serve.