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)

Ingredients:

• 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

Directions:

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

Croutons:

• Old loaf of bread
• 3 T olive oil
• 3 cloves garlic, minced
• ¼ t salt
• ¼ t pepper

Salad:

• 1 large head Romaine lettuce, chopped
• ½ cup fresh parmesan cheese

Directions:

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.