1 pound (4 pieces) boneless, skinless chicken breasts
2 cloves garlic minced
1/2 teaspoon dried oregano
1/2 teaspoon Italian Seasoning
salt and fresh ground pepper to taste
2 teaspoons olive oil
10 to 12 ounces baby spinach
4 ounces cream cheese cubed
salt and fresh ground pepper to taste
1 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese

Preheat oven to 375F degrees.
Spray a 9×13 casserole dish with cooking spray.
Rub minced garlic over each chicken breast and season with oregano, Italian seasoning, salt, and pepper.
Transfer chicken to the casserole dish, lightly spray with cooking spray and bake for 15 minutes.
In the meantime, prepare the spinach topping.
Heat olive oil in a skillet; add spinach and cook for 2 minutes, or until wilted.
Remove spinach from heat, stir in the cream cheese, and season with salt and pepper; stir until softened.
Take chicken out of the oven, flip over each chicken breast, and layer the spinach mixture over each piece.
Top with shredded mozzarella and feta cheese.
Bake for an additional 20 minutes, or until cheese is melted and browned on top, and chicken is cooked thoroughly.
Remove from oven and serve.

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