You can easily feed your family using casseroles. They may be found in a wide variety of shapes and sizes, and their preparation is as simple as combining the ingredients you like most from the fridge and baking the result. This somewhat more complex recipe for chicken with sun-dried tomatoes, bacon, and creamed spinach can be on the table in about 40 minutes. Bacon and chicken are a classic duo, and spinach is never far behind. There’s plenty of crunchy bacon, juicy chicken, and cheesy cheese in this dish.
Sun-dried tomato and bacon chicken with creamed spinach suggestions
To tenderise chicken breasts, you may either split them in half horizontally and fill them, or you can use a meat mallet to flatten them. Creamed spinach is ready in no time and provides a healthy dose of iron and calcium. Feta is a terrific choice, and you can even mix with another cheese like white cheddar for more flavour. Accompany your chicken breasts with sun-dried tomatoes with a salad or some roasted veggies.
Your family’s meals should be both delicious and nutritious. If you’re looking for a fancy new chicken dish, try this one with creamed spinach, sun-dried tomatoes, and bacon.
Sun-dried tomato and bacon chicken with creamed spinach recipe
Course: Main
Cuisine: Global
Difficulty: Easy
Servings: 4 servings
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Ingredients
- For the chicken breasts
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2-4 chicken breasts (sliced horizontally in half)
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1 tbsp. butter
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Italian dressing mix packet (half the packet)
- For the creamed spinach
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1 tbsp. olive oil
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170 g baby spinach fresh
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4 cloves garlic, minced
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⅔ cup half and half cream
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⅔ cup mozzarella cheese shredded
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⅛ tsp salt
- Other ingredients
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¼ cup sun-dried tomatoes drained of oil, chopped into smaller bites
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4 reshers bacon, cooked
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feta cheese
Method
- Preheat the oven to 180°C.
- Butter the bottom of the baking dish. Season chicken breasts from both sides with the Italian salad dressing mix. Place the chicken breasts, flat side down, into the greased baking dish and bake for 15-20 minutes at 180°C.
- For the creamed spinach
- In the mean time, heat 1 tablespoon olive oil in a large skillet on medium heat. Add spinach and cook for only 1 or 2 minutes until it is heated through and starts to wilt. Remove from heat.
- Add minced garlic and half and half. Bring to boil. Add shredded mozzarella cheese and keep stirring, on high heat, until mozzarella cheese starts to melt – about 30 seconds. Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach – about 30 seconds or 1 more minute.
- The creamed spinach should be pretty thick in texture, not watery. If watery, bring to boil again and cook off extra liquid, constantly stirring. Season with salt. Remove from heat.
- Putting it all together
- Remove the baking pan with chicken breasts from the oven (you baked them for 15-20 minutes). Top each chicken breast with creamed spinach, sun-dried tomatoes (drained from oil and chopped into smaller bites), chopped cooked bacon, and broken slices of feta.
- Bake in the oven, uncovered for 15-20 more minutes, until the chicken is completely cooked through, no longer pink in the center, and the juices run clear.
»Sun-dried tomato and bacon chicken with creamed spinach recipe«