Servings
4
Cook Time
45 MIN
Ingredients
| ¼ cup | olive oil |
| 3 tbsp. | white wine or apple cider vinegar |
| 2 | cloves garlic, minced |
| ½ tsp. | onion powder |
| ½ tsp. | salt |
| 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 |
Steps
| 1 |
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.
|
| 2 |
PREHEAT
oven to 400° F (205° C). Remove chicken from marinade and place in 9x13-inch baking dish; discard marinade.
|
| 3 |
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.
|
Elsie’s Tip
Serve with noodles or pasta, if desired. You can easily cut this recipe in half for 2 servings and bake in a 9-inch dish.
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