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Preheat the oven to 425 F.
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Slice each chicken breast in
half, so it’s half as thick as before. The resulting pieces should be no
thicker than about 1/2 inch. If moist, pat them dry with paper towels.
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Prepare a baking tray lined with parchment paper. Spread out the chicken pieces in a single layer on the parchment paper.
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Season the chicken with
half of the salt and pepper. Flip them and season the other side with
the remaining salt and pepper. Set aside.
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In a pan on the stovetop, cook
spinach until wilted. Separately, microwave cream cheese until very
soft and easily mixed, about 20 seconds.
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In a bowl, stir together
cooked spinach, softened cream cheese, and all other topping ingredients
until well-mixed. Evenly spread the mixture across the tops of the
chicken pieces.
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Bake at 425 F until the
chicken is cooked through, about 20 minutes, depending on the size of
your chicken pieces. Let it cool at room temperature for about 5 minutes
before serving.
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