A quick and easy Mediterranean-style baked chicken dish with spinach, artichoke hearts, and sun-dried tomatoes.
I have recently been enjoying baked chicken dishes, the way you throw the chicken and other ingredients in a pan and cook everything at the same time! They are super easy to make and you can pack them with taste, as in this Tuscan-inspired baked chicken with spinach, artichoke hearts, and sun-dried tomatoes, plus lots of melted Mozzarella and Parmesan cheese! Spinach releases a little liquid, so I like to serve it over rice or pasta to soak it all up. You can easily modify this recipe by adding other Mediterranean flavors such as olives, onions, Feta, etc.
A quick and easy Mediterranean-style baked chicken dish with spinach, artichoke hearts, and sun-dried tomatoes.
Ingredient
- 10 ounces Spinach (or spinach)
- 1 Pound boneless, skinless chicken breast (or thigh)
- 1/2 teaspoon Oregano
- salt and pepper to taste
- 1 (14 oz) can artichoke hearts, quartered or chopped
- 2 ounces sun-dried tomatoes, sliced
- 1 cup grated Mozzarella
- 1/4 Cup Parmigiano reggiano (parmesan cheese), grated
Direction
Place half of the spinach on the bottom of a large baking dish and the chicken seasoned With oregano, salt and pepper.
Sprinkle the artichoke hearts, sun-dried tomatoes, remaining spinach, Mozzarella and Parmesan.
Bake in a preheated 350F/180C oven until the cheese is melted and the chicken is cooked through, about 25-35 minutes.
- Option: Add the sliced olives!
- Option: Add the sliced red onions.
- Option: Add Feta Cheese!
Nutritional information: calories 478, fat 22g (saturated 12g, Trans 0), cholesterol 146mg, sodium 824mg, carbohydrates 22g (fiber 8G, sugar 7G), protein 50g
