Spinach bed chicken bake

1 T olive oil
2 medium onions, diced
2 cloves garlic, or minced equivalent
10 oz spinach
1 can diced tomatoes with basil, garlic, and oregano (low sodium if you need it)
salt, pepper, Italian spices (basil, oregano, thyme) to taste
4 large boneless, skinless chicken breast halves (originally 12oz breast)
1/2 cup shredded part skim mozzarella cheese

This would be good served over a simple whole wheat pasta prepared with some basil pesto to make it a bigger and rounder meal.

Start by slowly sauteing onions in olive oil on the stove top over med-low heat. Prep other stuff while these go to bring out the flavor

Preheat oven to 400 degrees F

Cut chicken breasts in half and season each side with salt, pepper, and spices/herbs

Spray 9x13 pan with non-stick olive oil spray

Once onions are armoantic and translucent, add garlic and saute for another 2 mins

Spread onions out over bottom of the 9x13 pan

Add large amount of spinach on top of this. Don't worry, they'll shrink in size in the heat and the weight of the chicken will push them down so they fit in the pan

Place chicken breasts spread out over spinach bed

Open diced tomato can and drain out any excess fluid, pour tomatoes over chicken and a little over exposed spinach

Cover with foil and bake in oven for 20-30 mins

Remove covering and add cheese evenly over the breasts

bake uncovered an additional 10-20 mins for cheese to melt and chicken to finish cooking

Scoop out with spatula with slots so that excess liquid can drip back into pan. Serve tomato and cheese topped chicken breasts over their respective spinach and onion beds

Serving Size: Makes 4 servings- chicken piece and spinach bed

Number of Servings: 4

Recipe submitted by SparkPeople user KYLAR_STERN.