March 5, 2010

Chicken and Spinach bake

In this easy chicken and spinach bake, chicken breasts are simply baked on a bed of spinach with a tomato and green onion topping. Add Cajun or Creole seasonings to the chicken breasts, or use your own favorite seasoning blend.


  • 8 to 12 ounces fresh chopped or baby spinach, cleaned
  • salt and pepper
  • 1/4 cup chicken broth
  • 4 chicken breast halves, boneless, pounded slightly to even thickness
  • Creole or Cajun seasoning blend or other blend
  • salt and pepper
  • 1 large tomato, diced
  • 4 green onions, with green, sliced

Preparation: Heat oven to 350°. Lightly grease a 9x13-inch baking dish or spray with cooking spray. Put spinach in the baking dish, sprinkle with salt and pepper. Add chicken broth. Sprinkle chicken with seasoning blend, salt, and pepper; arrange over the spinach. Sprinkle with the diced tomato and green onion. Cover the baking dish with foil. Bake for 25 minutes. Uncover and bake for 10 to 15 minutes longer, or until chicken is cooked through.

Serves 4.

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