Try this sure-to-please Baked Chicken Florentine made with melty Thick Cut Mozzarella Shreds.
|¼ cup||olive oil|
|3 tbsp.||white wine or apple cider vinegar|
|2||cloves garlic, minced|
|½ tsp.||onion powder|
|½ tsp.||black pepper|
|4||boneless skinless chicken breasts (5 to 6 ounces each)|
|2 cups||packed baby spinach leaves|
|1-½||cups marinara sauce|
|1 cup||Borden® Cheese Thick Cut Mozzarella Shreds|
MIX olive oil, vinegar, garlic and seasonings. Pour over chicken in shallow dish (or zip lock bag); coat well. Cover; refrigerate for at least 1 hour or overnight.
PREHEAT oven to 400° F (205° C). Remove chicken from marinade and place in 9x13-inch baking dish; discard marinade.
BAKE 15 minutes; carefully drain juices if necessary. Cover chicken with spinach, marinara sauce and cheese (dish is hot). Continue cooking 15 to 18 minutes or until chicken is cooked through to 165° F (74o C) and cheese is light golden brown.