Baked Chicken Recipes
Baked Chicken Florentine
Quick and easy, but nice enough to serve to company, this Italian classic can be made with either mozzarella or Cheddar.
Prep: 25 min | Bake: 25 min | Yield: 4 servings
Ingredients
- 1 pound boneless skinless chicken breasts (3 or 4 medium size chicken breasts)
- 4 cups spinach leaves
- 5 tablespoons olive oil, divided
- 2 teaspoons garlic powder, divided
- 2 teaspoons dried oregano, divided
- Salt and pepper
- 4 Roma tomatoes, diced (separated into 2 equal quantities)
- 8 ounces Cabot Extra Sharp Cheddar, shredded (about 2 cups)
- 1 tablespoon fresh basil, chopped
- 1/2 lemon, juiced
Instructions
- Heat oven to 375 degrees F.
- Lay chicken breast on a cutting board, cover tightly with plastic wrap and using a rolling pin or mallet, pound chicken breast evenly into thin uniform pieces.
- Place spinach in bottom of large baking dish, drizzle with 1 tablespoon olive oil.
- Lay thin chicken breasts on top of spinach.
- Drizzle chicken with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano and season with salt and pepper.
- Cover chicken with 1/2 of the diced tomatoes and all the shredded cheese.
- Oil one side of a large piece of foil, and tightly cover the baking dish with foil (oil side down), to keep the cheese from sticking to the foil and bake for 10 minutes.
- Remove foil after 10 minutes and place back in oven for additional 10-12 minutes, until cheese is golden brown, and chicken is cooked through. **Note - cooking times will vary depending on how thin your chicken breasts are.
- Combine remaining diced tomatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, lemon juice and chopped basil in a small bowl while chicken is cooking. Season as needed with salt and pepper.
- Remove cooked chicken from oven, allow to cool slightly before plating. Top with diced tomato mixture and serve.
Attribution
Recipe and photo used with permission from:
Cabot Creamery Co-operative