Thursday, May 19, 2016

Sun-dried Tomato, Spinach & Bacon Chicken

With all the wedding planning I’d been slacking on making us home-cooked meals (Lance actually did more of the cooking this past year than I did since I was always so busy…) Well, this week I’ve tried making up for it – I’ll post a couple really great recipes we tried out the last few days!

Chicken can sometimes be a boring dinner but this was far from that – loaded with all sorts of exciting toppings.  Plus, I made Caesar salad from scratch which was easier than I thought.  Adding these to my go-to recipes.

Sun-dried Tomato, Spinach & Bacon Chicken: (adapted from Julia’s Album)
  • 6 small chicken breasts
  • 1 T butter
  • Italian Dressing powdered mix packet
  • 1 T olive oil
  • 10 oz fresh baby spinach
  • 4 garlic cloves, minced
  • 2/3 cup half and half
  • 2/3 cup pepperjack cheese, shredded, plus 6 slices
  • 1/8 t salt
  • ¼ cup sun dried tomatoes, drained of oil & chopped into pieces
  • 6 slices bacon, cooked

1. Preheat oven to 375 degrees F

2. Butter the bottom of a baking dish.  Season the chicken breasts on both sides with the Italian seasoning mix.  Place chicken into the baking dish and cook for 15 – 20 minutes.

3. In the meantime, heat the olive oil in a large skillet on medium heat.  Add spinach and cook for about 2 minutes until it begins to wilt. 

4. Remove from heat and add the garlic & half and half.  Return to the heat, bring to a boil, then add the shredded cheese.  Keep stirring on high heat until the cheese starts to melt.  Reduce heat and continue to simmer & stir until you have thick creamed spinach.  Season with salt and remove from the heat.   

5. Remove the chicken from the oven after baking 15-20 minutes.  Top with creamed spinach, then sun-dried tomatoes, chopped cooked bacon, and broken slices of pepperjack cheese.

6. Bake in the oven uncovered for 15-20 more minutes until the chicken is completely cooked through.

Homemade Caesar Salad:
Dressing Ingredients:
  • ½ cup Greek yogurt (the original recipe used mayonnaise and sour cream but this is healthier and I think tastes better)
  • 1-1/2 t anchovy paste
  • 1-1/2 T olive oil
  • 3 T lemon juice
  • 1-1/2 t whole grain mustard
  • 1 T Worcestershire sauce
  • 1/2 t black pepper
  • Salt to taste
  • 3 cloves garlic, minced
  • Old loaf of bread
  • 3 T olive oil
  • 3 cloves garlic, minced
  • ¼ t salt
  • ¼ t pepper
  • 1 large head Romaine lettuce, chopped
  • ½ cup fresh parmesan cheese

1. Whisk together all the dressing ingredients (you can also add whole anchovies if you want)

2. Preheat the oven to 375 degrees.  Slice bread into cubes and bake 5 minutes.  While they are baking, mix together olive oil, garlic, salt & pepper.  Take the bread out of the oven, toss in the olive oil mixture, then bake 5 more minutes.  Toss again and continue baking until golden brown and crisp. 

3. Toss the Romaine, croutons, cheese, and drizzle with dressing. 

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