Sun Dried Tomato Spinach Bacon Chicken Recipe 415

SUN-DRIED TOMATO, SPINACH & BACON CHICKEN RECIPE - (4.1/5)

Sun-Dried Tomato, Spinach & Bacon Chicken Recipe - (4.1/5) image

Provided by gilligan1963

Number Of Ingredients 12

Ingredients

4 small chicken breasts, or 2 large chicken breasts, halved
1 tablespoon butter
Italian Dressing mix (half the packet)
1 tablespoon vegetable oil
6 ounces fresh baby spinach
4 garlic cloves, minced
2/3 cup half and half
2/3 cup mozzarella cheese, shredded
1/8 teaspoon salt
1/4 cup sun-dried tomatoes, drained of oil, chopped into smaller bites
4 slices bacon, cooked
4 slices of pepper jack cheese (Monterey cheese with jalapenos)

Steps:

Preheat the oven to 375 F. Use 4 small chicken breasts or 2 large chicken breast, sliced horizontally in half. 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 375 F. In the mean time, make the creamed spinach. Heat 1 tablespoon vegetable 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 minutes. 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. 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 pepper jack cheese. 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. Your chicken dinner is ready to serve!

SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Sun-dried Tomato & Spinach-stuffed Chicken Recipe by Tasty image

Here's what you need: whole wheat pasta, boneless, skinless chicken breasts, olive oil, pepper, salt, garlic, shredded mozzarella cheese, baby spinach, sundried tomato, marinara sauce, baby spinach

Provided by Mel Boyajian

Categories Dinner

Yield 2 servings

Number Of Ingredients 11

Ingredients

4 cups whole wheat pasta, cooked
2 boneless, skinless chicken breasts
2 teaspoons olive oil
pepper, to taste
salt, to taste
2 cloves garlic, sliced
½ cup shredded mozzarella cheese
2 oz baby spinach
½ cup sundried tomato
2 cups marinara sauce
4 oz baby spinach

Steps:

Preheat oven to 375˚F (190˚C).
With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
Season the chicken breasts with olive oil, pepper, and salt.
Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
Serve chicken on top of whole wheat pasta and spinach marinara sauce.
Enjoy!

SUN-DRIED TOMATO & CHICKEN SPINACH SALAD

Sun-Dried Tomato & Chicken Spinach Salad image

Plain old chicken isn't my favorite, but dress it up and I'm all about it. Sun-dried tomatoes, red peppers and spinach do the trick. -Cindy Worth, Lapwai, ID

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1/2 cup julienned oil-packed sun-dried tomatoes
1/2 cup julienned roasted sweet red peppers
6 ounces fresh baby spinach (about 8 cups)
1 cup shredded Parmesan cheese
8 bacon strips, cooked and crumbled
1/2 small red onion, thinly sliced
Salad dressing of your choice

Steps:

In a large skillet, heat oil over medium heat. Add chicken, tomatoes and red peppers; cook and stir 6-8 minutes or until chicken is no longer pink., Divide spinach among four plates; top with cheese, chicken mixture, bacon and onion. Serve with salad dressing.

Nutrition Facts : Calories 369 calories, Fat 20g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 866mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.

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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 375 F.
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