Spinach, Feta and Sun-Dried Tomatoes Nestled on Top of Chicken

Submitted by Chef #1057306

"During the work week I tend to eat a lot of chicken and I'm always trying to come up with new ways to dress up a chicken breast in or to stick to my diet and eat healthier. So this is one of the more recent ones and I hope you enjoy it....my family has....you can even make a few extra, to take to lunch the next day and show off!!"

 

• Ready In: 40mins
• Ingredients: 8
• Yields: 8 pieces
• Serves: 6-8

ingredients

• 4 boneless skinless chicken breast halves, large cut chicken in half horizontal into 2 pieces
• 113.39 g package Greek feta cheese
• 2 (566.99 g) package frozen spinach
• 170.09 g smoked sun-dried tomatoes
• 78.78 ml fresh parmesan cheese, grated
• 473.18 ml onions, chopped
• 14.79 ml olive oil
• 141.74 g package polly-o part-skim mozzarella cheese

directions

1. Heat the olive oil in a large skillet.
2. Brown chicken pieces in skillet and when done take out of pan and set on a separate plate with a paper towel to soak up excess oil.
3. Place aluminum foil on a cookie sheet and place browned chicken pieces on top of foil with even space between them.
4. In the remainder of the olive oil brown and cook chopped onion, drain off extra oil.
5. In a large pot cook frozen spinach, and drain.
6. In a large mixing bowling start to combine ingredients.
7. Chopped feta into very small cubes -- they really won't melt so smaller the better.
8. Add tomatoes, Parmesan, onions, spinach, feta, and mix very well and put mixture on top of chicken pieces evenly.
9. Put in oven for 20 at 350°F.
10. While pieces are heating up, cut mozzarella into thick long slices to and to chicken dish (like chicken parmigiana).
11. Add one slice to each of the chicken pieces and turn on you boiler and watch very closely you just want to melt mozzarella on top and brown just a little bit.
12. Enjoy -- I hope you like this and it will switch up your weekday!