BAKED CHICKEN OVER CREAMED SPINACH
Occasionally dinner is a last-minute decision, or a tight-budget decision, or I am left to use what's on hand. Frozen chicken breasts and canned spinach, paired with frozen pearl onions, minced garlic, white wine, and cream cheese made for a delicious last-minute dinner. (And I saved the hassle of a lengthy clean up by using only one baking dish and one pan.) Sprinkle Parmesan cheese on top if desired.
Provided by Tera
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish.
- Spread chopped onion and garlic in the prepared dish. Add chicken broth and stir. Add frozen chicken breasts, dipping each side in the mixture. Spoon onions and garlic over chicken. Cover with aluminum foil.
- Bake in the preheated oven for 15 minutes. Turn chicken breasts over and spoon sauce on top again. Continue baking, uncovered, until chicken is no longer pink in the center, about 25 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While chicken is baking, melt butter in a saucepan over medium heat. Add pearl onions and garlic; cook and stir until tender, about 5 minutes. Set aside in a bowl. Drain spinach liquids into the pan. Simmer until liquid is reduced by half. Add spinach and heat through; season with salt and pepper. Set aside in a bowl.
- Return onion-garlic mixture to the pan; add wine and cream cheese. Simmer until cheese is melted. Stir in the spinach and heat through. Spoon mixture onto two plates.
- Melt remaining butter in the same pan over medium-high heat. Fry chicken until lightly browned on both sides, 1 to 2 minutes per side. Place chicken on top of the creamed spinach.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 19.1 g, Cholesterol 129.1 mg, Fat 21.2 g, Fiber 5.2 g, Protein 37.7 g, SaturatedFat 11.6 g, Sodium 774.4 mg, Sugar 4.3 g
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