"Spinach Salad" Chicken Bake

This recipe combines the elements of a spinach salad with chicken for a savory baked dish. I created it from ingredients that I needed to use before they went bad, and was very pleased with the results!

• Preparation Time: 10 mins
• Cooking Time: 1 hr 3 mins
• Total Time: 1 hr 13 mins
• Calories: 700 Calories

Ingredients

• 1 tablespoon butter
• ½ teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• salt and ground black pepper to taste
• ¼ cup white wine
• 3 skinless, boneless chicken breasts
• 3 cloves garlic, sliced
• 3 slices bacon
• 3 cups fresh baby spinach leaves
• 2 small shallots, chopped
• ½ cup honey mustard dressing
• ¾ cup shredded smoked provolone cheese

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

Step 2

Combine chicken, honey mustard dressing, white wine, and black pepper in a gallon-sized resealable plastic bag; seal and shake to mix. Let marinate in the refrigerator, about 30 minutes.

Step 3

Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain on paper towels.

Step 4

Heat olive oil and butter in the same skillet over medium heat until butter is melted. Add shallots and garlic; cook until lightly browned and soft, about 5 minutes. Stir in spinach. Cook, stirring often, until wilted, about 3 minutes. Season with salt and pepper.

Step 5

Remove chicken from marinade and place in the prepared baking dish. Discard marinade. Top each chicken breast with 1/3 of the spinach mixture, 1 slice of bacon, and 1/4 cup shredded provolone cheese.

Step 6

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes.