Spinach Salad Chicken Bake

Chicken Breast - Meat and Poultry

This recipe combines the elements of a spinach salad with chicken for a savory baked dish. I created it from ingredients that I needed to use before they went bad, and was very pleased with the results!

Brief

Prep 10 mins

Cook: 1hr3 mins

Additional: 30 mins

Total: 1hr43 mins

Servings: 3

Yield: 3 servings

Spinach Salad Chicken Bake

Ingredients

3 skinless

boneless chicken breasts

½ cup honey mustard dressing

¼ cup white wine

½ teaspoon freshly ground black pepper

3 slices bacon

3 tablespoons olive oil

1 tablespoon butter

2 small shallots

chopped

3 cloves garlic

sliced

3 cups fresh baby spinach leaves

salt and ground black pepper to taste

¾ cup shredded smoked provolone cheese

Meat and Poultry

Directions

Step 1

Combine chicken honey mustard dressing white wine and black pepper in a gallon-sized resealable plastic bag; seal and shake to mix. Let marinate in the refrigerator about 30 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

Step 3

Place bacon slices in a large skillet and cook over medium-high heat turning occasionally until crispy about 10 minutes. Drain on paper towels.

Step 4

Heat olive oil and butter in the same skillet over medium heat until butter is melted. Add shallots and garlic; cook until lightly browned and soft about 5 minutes. Stir in spinach. Cook stirring often until wilted about 3 minutes. Season with salt and pepper.

Step 5

Remove chicken from marinade and place in the prepared baking dish. Discard marinade. Top each chicken breast with 1/3 of the spinach mixture 1 slice of bacon and 1/4 cup shredded provolone cheese.

Step 6

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear about 45 minutes.

Nutritional Information

Spinach Salad Chicken Bake

Servings Per Recipe:3

Calories: 700.4

% Daily Value *

Protein: 37.8g 76%

Carbohydrates: 16.6g 5%

Dietary Fiber: 1.4g 6%

Sugars: 11.1g

Fat: 52.9g 81%

Saturated Fat: 14.7g 73%

Cholesterol: 116.7mg 39%

Vitamin A Iu: 3401.7IU 68%

Niacin Equivalents: 19.4mg 150%

Vitamin B6: 0.7mg 43%

Vitamin C: 10.5mg 18%

Folate: 69.8mcg 18%

Calcium: 307.1mg 31%

Iron: 2.4mg 13%

Magnesium: 65.2mg 23%

Potassium: 543.1mg 15%

Sodium: 875mg 35%

Thiamin: 0.2mg 16%

Calories From Fat: 475.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.