Thursday, October 6, 2016

Chicken, Spinach & Artichokes Baked in Foil

Simple and super delicious
Baking the boneless chicken breasts with the spinach, artichoke hearts and cheese makes a fantastically tasty combination of flavors.  Plus, all the juices from the spinach, chicken and tomatoes combines with the cheese to make a rich and delicious sauce.  This dish tastes far more complex than the sum of its parts.

Sorry, there is no picture of my ingredients as I wasn't planning on blogging this until I figured out this was going to be really, really good.

Serves 2 (easy to double)

2 chicken breasts, boneless
4 cups fresh spinach
1 Tbsp Olive oil
4 canned brined artichokes hearts, cut into quarters
6-8 cherry tomatoes, cut into quarters
1/3 cup mozzarella, grated
1/4 cup feta
Salt & pepper, or Greek Seasoning

Other ideas for add-ins:
- Capers
- Kalamata olives

Preheat oven to 375

On two large pieces of foil, layer in the following order- spinach, uncooked chicken breast, artichoke hearts, tomatoes, feta, mozzarella.

Here's the two I made, side by side.

Crimp edges, put packets on a baking tray.  Bake for 30 minutes.  
Serve in low bowls with some rice, or cous cous, or just some crusty bread.

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Here's a close up of this dish before I popped it in the oven.

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