Good 4 ME: Baked Chicken Florentine

BANGOR, Maine (WABI) - Hannaford Registered Dietitian Mary LaVanway has another recipe for you.

Baked Chicken Florentine:

Serves: 4

Prep Time: 25 minutes

Cook Time: 25 minutes

Ingredients:

1 lb. boneless skinless chicken breasts (3-4 medium sized chicken breasts)

4 cups Fresh Express Baby Spinach

5 tablespoons olive oil, divided

2 teaspoons McCormick garlic powder, divided

2 teaspoons McCormick dried oregano, divided

4 roma tomatoes, diced (separated into 2 equal parts)

8 ounces Cabot Extra Sharp Cheddar or Mozzarella, shredded (about 2 cups)

1 tablespoon fresh basil, chopped

Half a lemon, juiced

Salt and Pepper to taste (optional)

Instructions:

1. Preheat oven to 375°F.

2. Lay each chicken breast on a cutting board, cover tightly with plastic wrap and using a rolling pin or mallet and pound evenly into thin uniform pieces.

3. Place spinach in bottom of large baking dish, drizzle with 1 tablespoon olive oil.

4. Lay thin chicken breasts on top of spinach.

5. Drizzle chicken with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano and season with salt and pepper.

6. Cover chicken with ½ of the diced tomatoes and all the shredded cheese.

7. 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. Bake for 10 minutes.

8. 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.

9. Combine remaining diced tomatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, lemon juice and fresh chopped basil in a small bowl while chicken is cooking. Season as needed with salt and pepper.

10. Remove cooked chicken from oven, allow to cool slightly before plating. Top with diced tomato mixture and serve

Nutritional Information:

Approximate Nutrition Values per Serving (Serving Size: 1/4 recipe):

540 Calories; 8g Carbohydrates; 42g Protein; 38g Fat; 13g Saturated Fat; 540mg Sodium; 2g Fiber.

This recipe was adapted from the following recipe.