Baked Chicken With Spinach

By á-46

In this easy chicken and spinach bake, the boneless chicken breasts are simply baked on a bed of spinach with a tomato and green onion topping.

Feel free to use your own favorite seasoning salt blend instead of the Cajun or Creole seasonings. Or use a salt-free herb blend to season the chicken.

Ingredients

• 12 to 16 ounces spinach (fresh; washed and chopped)
• Black pepper to taste
• Salt to taste (kosher)
• 1/4 cup chicken broth
• 4 chicken breast halves
• Creole seasoning blend to taste (or Cajun seasoning blend or another seasoning blend)
• 1 large tomato (cored, seeded, and diced)
• 4 green onions (with green, sliced)
• Optional: Grated Parmesan or mozzarella cheese

Preparation

Step 1

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.

Place the chicken pieces between sheets of plastic wrap and pound lightly, just until they are even in thickness.

Sprinkle chicken with seasoning blend and pepper. If the seasoning blend is salt-free, sprinkle the chicken 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 20 minutes. Uncover and bake for 10 to 15 minutes longer, or until chicken is cooked a temperature of at least 165 F.

If desired, top the chicken and tomato mixture with fresh grated Parmesan cheese or shredded mozzarella about 5 minutes before the dish is ready.