To get Maria Makes updates delivered to your inbox, subscribe via email here.
I grill chicken, I bake chicken, I make chicken in the crock pot, and sometimes, I just get SO DAMN BORED with chicken! My mom told me about this new chicken recipe that my aunt shared with her, and I've been wanting to make it for weeks! The stars finally aligned... I had some feta cheese left from salads last week, and spinach and chicken were both on sale.
If you're also sick of the same old same old chicken breast, you have to give this recipe a try. It was a perfect dinner served with steamed baby red skin potatoes and a garden salad.
You can even make it the night before like I did! Just assemble it per the instructions below and pop it in the fridge overnight. You may have to bake it a bit longer the next day, but everything will be ready to go.
Chicken with Sun Dried Tomatoes, Feta, and Spinach
Makes: 6-8 servings
2-3 lbs boneless skinless chicken breast
1 7oz jar sun dried tomatoes (in oil)
4 oz feta cheese
6 oz bag baby spinach
Preheat oven to 375 degrees. Grease a 9x13 baking dish with cooking spray. Lay chicken in one layer in the pan.
TIP: If your chicken is thinly sliced, you can roll it up like I did. If the chicken breasts are really big, you can cut them into smaller pieces or strips.
Season with salt and pepper, then drizzle some of the oil (from the sun dried tomatoes) over the chicken.
Chop up or thinly slice the sun dried tomatoes, then arrange them over the chicken. Crumble feta cheese over the top, then top with spinach leaves.
Cover pan with aluminum foil.
TIP: If you plan to reserve and bake the next day, cover and refrigerate at this point.
Bake for 20-30 minutes (or until chicken is cooked through).
TIP: If you bake the next day and all ingredients are cold, you may need to bake it for 40 minutes. Just cut into a piece in the middle of the pan to make sure it is cooked through.
Serve with side salad, red skinned potatoes, or veggies of your choice.