I have stated on this blog before that I'm not spinach's biggest fan. I have found, however that sauteed spinach is quite flavorful, and even more so topped with melty mozzarella cheese :) TRY IT. Another great green to try in place of the spinach is kale. These dark leafy greens bring the nutrition. I do use the bottled 30 minute marinade here- feel free to make your own, I use bottled because this is a weeknight meal and I cut a few corners to make it quick and easy.
Ingredients: (6 servings)
6 boneless skinless chicken breasts
30 minute marinade (I used teriyaki)
2 Tbsp. olive oil
2-3 cups of baby spinach
1 tsp. garlic powder
1 tsp. fresh cracked black pepper
1 cup shredded mozzarella cheese
Step 1: Marinate chicken for at least 30 minutes in the marinade. I marinate mine in a gallon sized ziploc bag- one day I will write an entire post as an ode to my love of gallon sized ziplocs... I use them for EVERYTHING.
Step 2: Preheat oven to 375 degrees. Heat 1 Tbsp. olive oil in a skillet on medium high heat. Add chicken breasts and cook 4-5 minutes per side.
Step 3: Transfer chicken breasts to a glass baking dish. Turn heat on skillet down to medium.
Step 4: Add the other Tbsp. of olive oil to the skillet and add spinach. Toss in oil until it's wilted.
|It will look like A LOT at first, but spinach cooks down QUICKLY!|
Step 6: Top chicken breasts with sauteed spinach.
Step 7: Top spinach with a couple of Tbsp.s of shredded cheese.
Step 8: Cook in a preheated oven for 20-25 minutes or until cheese is melty & bubbly and the chicken is cooked through.
Pretty, right? And pretty easy. :-) Enjoy!
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