Ingredients:
4 boneless, skinless chicken breasts
2 cups fresh spinach
1/4 cup sun-dried tomatoes, chopped
1/2 cup Pepper Jack cheese, shredded
4 slices bacon, cooked and crumbled
1/2 cup heavy cream
1 tbsp olive oil
2 cloves garlic, minced
Salt and pepper to taste
Directions:
Sear the chicken: Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper. In a skillet, heat olive oil over medium heat and sear the chicken on both sides until browned, about 4-5 minutes per side. Remove from heat and set aside.
Make the creamed spinach: In the same skillet, add minced garlic and sauté for 1 minute. Add the fresh spinach and sun-dried tomatoes, cooking until the spinach wilts. Stir in the heavy cream and simmer for 2 minutes.
Assemble the dish: Transfer the chicken breasts to a baking dish. Spoon the creamed spinach mixture over each breast and top with shredded Pepper Jack cheese and crumbled bacon.
Bake and serve: Bake in the preheated oven for 20-25 minutes until the chicken is fully cooked and the cheese is bubbly. Serve hot with your favorite side dish.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 450 kcal per serving
