Eat your heart out popeye

So I have gone like my whole 39 years wearing the No Spinach for me badge. Well thanks to Artichoke dip and this chicken dinner I had to toss the badge. I seriously am drooling just thinking about how yummy this was and if I could make it again next week I would but I know my family will make me wait because they are looking forward to the new dishes on next weeks menu. Oh and overloading on Turkey and Pumpkin pie on Thurs. LOL!
 
I have for you ......
 
Baked Chicken topped with Cream Spinach and Cheese
 

 
Cooking the Chicken -

 

• 8 boneless chicken breasts
• 1 tblsp garlic powder
• Salt and Pepper to taste
• 2 cups shredded cheese

 THE CREAMED SPINACH:

• 1 large bag of spinach leaves
• 4 ounces cream cheese
• 1/4 cup shredded italian cheese blend
• 1/4 cup milk
• 2 cloves garlic, minced
• 3 tblsp minced onion
• 2 tblsp olive oil
• Salt and pepper to taste

Preheat your oven to 350 degrees.

 

*note*Your Chicken may need to be cut in half length wise if they are thick to make sure they cook evenly.

 

1. Sprinkle the chicken with garlic powder, salt, and pepper on both sides and place in a cooking sprayed baking dish.
2. Bake for 16 minutes.
3. While Chicken is cooking you will be preparing the creamed spinach. 

 

• In a skillet over medium-high heat, add 2 tablespoons olive oil.
• Add the onions and saute 3 minutes.
• Add the spinach and the garlic and toss to wilt. This will shrink down a lot.
• When it is cooked through, stir in the cream cheese and italian blend cheese. Continue cooking and stirring until the cream cheese is melted adding milk small amounts at a time till creamy.
• Remove from heat.

  

1. At the 16 min mark take the chicken out of oven and flip the pieces over.  
2. Top each of the peices with the creamed spinach. 
3. Sprinkle the cheese over each piece of chicken.  
4. Place chicken back in oven and cook another 12-14 minutes or until cheese is browned and chicken is no longer pink. Internal temp 165 degrees

 

Serve with your favorite veggie