"Spinach Salad" Chicken Bake

"Spinach Salad" Chicken Bake

by Dolores Mccoy 1 year ago
4.8 (9)
1 hour
700.4 kcal
16.6 g carbs
Description

This recipe combines the elements of a spinach salad with chicken for a savory baked dish. I created it from ingredients that I needed to use before they went bad, and was very pleased with the results!

Ingredients
  • 3 skinless, boneless chicken breasts
  • ½ cup honey mustard dressing
  • ¼ cup white wine
  • ½ teaspoon freshly ground black pepper
  • 3 slices bacon
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 small shallots, chopped
  • 3 cloves garlic, sliced
  • 3 cups fresh baby spinach leaves
  • salt and ground black pepper to taste
  • ¾ cup shredded smoked provolone cheese
Directions
  1. 1. Combine chicken, honey mustard dressing, white wine, and black pepper in a gallon-sized resealable plastic bag; seal and shake to mix. Let marinate in the refrigerator, about 30 minutes.
  2. 2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  3. 3. Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain on paper towels.
  4. 4. Heat olive oil and butter in the same skillet over medium heat until butter is melted. Add shallots and garlic; cook until lightly browned and soft, about 5 minutes. Stir in spinach. Cook, stirring often, until wilted, about 3 minutes. Season with salt and pepper.
  5. 5. Remove chicken from marinade and place in the prepared baking dish. Discard marinade. Top each chicken breast with 1/3 of the spinach mixture, 1 slice of bacon, and 1/4 cup shredded provolone cheese.
  6. 6. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes.
Nutrition Facts
serving: 3 servings
calories: 700.4 kcal
carbohydrates: 16.6 g
protein: 37.8 g
saturated fat: 14.7 g
cholesterol: 116.7 mg
sodium: 875 mg
fiber: 1.4 g
sugar: 11.1 g