Sun-dried tomato and bacon chicken with creamed spinach

Sun-dried tomato and bacon chicken with creamed spinach. Photo by Marele van Zyl

Sun-dried tomato and bacon chicken with creamed spinach

Cooking for your family should be tasty and healthy. Try this beautiful Sun-dried tomato and bacon chicken with creamed spinach recipe.

Sun-dried tomato and bacon chicken with creamed spinach

Sun-dried tomato and bacon chicken with creamed spinach. Photo by Marele van Zyl

Casseroles are a great way to feed your family. They come in many forms and is as easy to make as putting together some of your faovurite ingredients from the fridge and popping them into the oven. This Sun-dried tomato and bacon chicken with creamed spinach recipe is a bit more involved but is still ready within 40 minutes. Chicken and bacon always compliment each other and spinach is always close behind. The bacon is crispy, the chicken is tender and the cheese is exceptionally cheesy.

Sun-dried tomato and bacon chicken tips

You can either cut the chicken breast down the middle and stuff or flatten them with a meat mallet to tenderize them. The creamed spinach takes no time at all to cook and of course, spinach is filled with loads of iron and calcium. For the cheese, you can use feta and even add something like white cheddar for more cheesy goodness. Serve your sun-dried tomato chicken breasts with a green salad or roasted vegetables.

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Cooking for your family should be tasty and healthy. Try this beautiful Sun-dried tomato and bacon chicken with creamed spinach recipe.

Sun-dried tomato and bacon chicken recipe

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Recipe by Marele van Zyl Course: MainCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • For the chicken breasts
  • 2-4 chicken breasts (sliced horizontally in half)

  • 1 tbsp butter

  • Italian dressing mix packet (half the packet)

  • For the creamed spinach
  • 1 tbsp olive oil

  • 170 g baby spinach fresh

  • 4 cloves garlic, minced

  • cup half and half cream

  • cup mozzarella cheese shredded

  • tsp  salt

  • Other ingredients
  • ¼ cup sun-dried tomatoes drained of oil, chopped into smaller bites

  • 4 reshers bacon, cooked

  • 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.

Notes

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