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:
- 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.