Description
Boneless chicken breast topped with spinach, tomato, and buffalo mozzarella with a touch of balsamic serves beautifully with a side pasta tossed with pesto.
Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups spinach
- 3 tablespoons olive oil
- 4 skinless, boneless chicken breast halves
- salt to taste
- 2 beefsteak tomatoes, sliced
- 2 (4 ounce) balls of buffalo mozzarella, sliced
- ground black pepper
- 1 tablespoon balsamic vinegar, or to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat. Stir garlic into hot oil and cook until slightly softened
- about 2 minutes
- stirring often. Add spinach and toss with hot oil and garlic; cover and remove from heat. Set spinach mixture aside to wilt spinach.
- Heat 3 more tablespoons olive oil in an oven-safe skillet. Cook chicken breasts in hot oil until browned
- about 4 minutes per side. Season with salt. Layer 1/4 of the wilted spinach
- tomato slices
- and mozzarella slices on top of each breast. Season with ground black pepper and drizzle with balsamic vinegar.
- Bake in preheated oven until cheese has browned and chicken is no longer pink inside
- about 15 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4