Greek Chicken Casserole

This is one of my favorite low-carb dishes. If you want to go more low fat than low carb, substitute low-fat yogurt for the heavy cream.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 4  medium plum tomatoes, cut in 1/4-inch cubes
• 1⁄4 cup red onion, coarsely chopped
• 1⁄4 cup kalamata olive, pitted and sliced
• 2  tablespoons olive oil
• 3 -4  teaspoons  greek herbs, to taste (ground fennel, oregano, crushed dried mint leaves, thyme)
• 1  dash cinnamon
• 20  ounces frozen chopped spinach, thawed and drained
• 8  ounces feta cheese, crumbled
• 1 1⁄2 ounces parmesan cheese, grated
• 1⁄4 cup heavy cream
• 2  large eggs, beaten
• 1 1⁄2 lbs boneless skinless chicken breasts
•  salt and pepper, to taste

Directions

1. Preheat oven to 350°F.
2. Place tomatoes, onions, and olives in a bowl. Season with salt, pepper, herbs, and a dash of cinnamon; drizzle with olive oil and toss to distribute evenly.
3. Reserve 1/4 cup of the crumbled feta, 1/4 cup of the grated Parmesan cheese, and 1/2 cup of the tomato mixture in separate dishes; set aside.
4. Combine eggs, cream, crumbled feta, and Parmesan cheese in a large bowl. Beat with an electric mixer or wire whisk until blended.
5. Add the drained spinach and tomato mixture and stir until thoroughly combined.
6. Pour into a greased 3-quart casserole dish.
7. Season chicken with salt, pepper, and herbs; place on top of spinach.
8. Top with reserved tomato mixture.
9. Sprinkle with reserved feta and Parmesan.
10. Bake for about 1 hour or until chicken is done.
11. Let sit about 10 minutes before serving.