|Tuscan Garlic Chicken|
This is so easy to make. Putting it together only takes a few minutes. I'm happy to have a completely new dish in my recipe box.TUSCAN GARLIC CHICKEN
2 lb. boneless skinless chicken breasts (4 breast halves)
1 cloves garlic (mine was large)
Salt & pepper
2 oz. fresh baby spinach (I used a big handful)
14-oz can or jar artichoke hearts, drained and chopped
8.5 oz jar sun dried tomatoes, drained (reserving 1 tbsp oil) and chopped
1 cup shredded mozzarella
Preheat oven to 375.º
Lightly spray a 9x13-inch baking dish with cooking spray. Lay the chicken pieces flat in the dish. Season with salt & pepper and press garlic and spread it evenly over the chicken.
Place spinach, artichoke hearts and sun-dried tomatoes over the top. Drizzle the tablespoon of reserved oil over the top. Sprinkle the cheese over all.
Bake for 45-50 minutes total. Cook the first 20 minutes uncovered, the lay a sheet of foil loosely over the dish and continue baking for the remaining time, 25-30 minutes, or until chicken reaches 165º internal temp.
- She called for 2 cloves of fresh garlic. I did that the first time and it was really garlicky. One large clove was enough for us.
- I only used half a jar of tomatoes. It looked like enough. If you love them, add them all!
- The chicken breasts I bought the second time were huge. I cut off the little side piece (you can see the divide) and made chicken tenders, which I baked with a simple seasoning. The family getting this meal included a young child and I thought simple might suit him better. The report was he gobbled the chicken and potatoes!
- I think this would be a good dish for our book club but four chicken breasts won't work if we are all there. It might have been in the original recipe on her blog where I read that you could also use chunks of chicken. I might use a little more chicken, enough to cover the bottom of the dish.