Make it Monday (Well, ReMake it Monday): Tomato, Spinach, and Parmesan Chicken

As a part of my make it Mondays program, which I’m recreating some dishes that I know, love, and have tweaked over time to personal liking (which the man approves nearly all of the time), I’m making the dish that got Dave into spinach: the tomato, spinach, and cheese baked chicken.

Now you can pair this dish with nearly any side, like mashed potatoes, baked potatoes, green beans, or carrots and peas, or over noodles (I’d add a not-too-sweet red sauce, but not too much to overpower the taste from the chicken). It’s a very nice stand alone dish as well, supplying that you give your men (and boys) enough chicken. I would suggest 1 good sized chicken breast for every adult, or growing kid about pre-teen age and older. If needed, they can have 2. Only you know your family’s needs, so judge for yourselves here!

Let’s get to the cooking, am I right?!

 

To start off, you’ll need these ingredients:

-A chicken breast for every person you’re feeding (I only need 2, so I picked up some clearanced Perdue Chicken breasts, with no added hormones, and no antibiotics for $4-$5 at WalMart)

-Tomato(es). You’ll need 2 slices per chicken breast, and you can cut them however thin or thick you like…I would recommend the larger tomatoes instead of the salad/snack ones,

-shredded cheese of choice (parmesan and mozzarella are a good match…I switch it up, or use a mix of the two)

-Spinach (I just get the ones in a bag, for salads)

-salt and pepper to taste (or not. I like using hymilaan pink salt, but for this recipie I used regular salt because I was running low)

 

Now here comes the prep-work. Past this, it’s easy breezy Covergirl (literally just baking).

-If using a regular oven, preheat oven to 350 (sometimes I use the toaster oven, which I just heat up after putting it in, since it’s tinier than the “big oven”

-Take your chicken breast and cut it in half, then cut it down that new middle on each half, stopping just before you cut it entirely (you’ll want it like a book, so you can put the top layer of chicken back over. It’s okay if you cut it all the way through, just lay it on top)

-put chicken on baking sheet/pan. Grease with whatever you want to (pam/spray, butter/margarine, or not)

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-Salt and pepper to taste each chicken breast.

-Slice your tomatoes, and put on each chicken breast. I like to slice, then cut that slice in half. It just works better for me for some reason, while eating.

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-grab a little handful of spinach, and put on top of tomatoes.

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-Fold over chicken top (or put the “top” on)

-put cheese on top, to desire.

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-bake about 45 minutes, until the chicken is white and cooked through, and the cheese is browned.

-cook up whatever sides you want, let cool, and eat up!

I recommend potatoes and rolls as a side, and for adults, a crisp/medium bodied white wine (or just your go-to wine). Don’t go for a super sweet white wine though, just a little juicier.
Original Recipe Pinterest board

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