BAKED CHICKEN FLORENTINE

Baked Chicken Florentine image

Provided by Larry Cline

Categories Chicken

Time 50m

Number Of Ingredients 10

2 c baby spinach
1 Tbsp olive oil
1-2 tsp dried oregano
2 lb boneless chicken breasts and/or thighs
6 oz neufchatel cheese
2 tsp minced garlic
1 tsp dried onion flakes
1 pkg italian dressing mix*
1 c shredded mozzarella cheese*
* option: replace italian dressing mix and mozzarella with ranch dressing mix and shredded cheddar

Steps:

1. Preheat oven to 350°.
2. In a small skillet, saute the spinach in the oil until wilted. Remove from heat and stir in the dried oregano.
3. Pound the chicken breasts to a half-inch thickness and cut into serving size pieces (If using both white meat and dark meat chicken, you want the breast pieces to end up about the same size as the boneless thighs, so they'll cook evenly.) Pat pieces dry and arrange in a greased 9x13-inch baking dish.
4. In a small mixing bowl, stir together the Neufchatel, garlic, onion flakes, and Italian dressing mix until well-blended, then spread over the chicken pieces. Spoon the spinach evenly over the chicken, and top with the Mozzarella.
5. Bake at 350° for 35-40 minutes, until fully cooked.