Spinach and Tomato Chicken

Amongst the craziness that is my Sunday morning before church, my five year old and two year old were playing "songs" together on the piano.  It was loud, but they were getting along so I didn't care. They were having so much fun and I loved hearing the two of them giggle and laugh with each other. The best sound to ever fall on your ears is the honest, heartfelt laughter of your children.

Then I heard what they were singing and laughing about.  They had made up a new song and here are the lyrics....

♬ ♪ Mom, please don't yell at me ♪ ♫
 ♪ ♬ Mom, please don't yell at me ♬ ♪ 
♬ ♪ Mom, please don't yell at me ♪ ♫
 ♫ ♩ Because it makes me really sad ♩ ♫ 

I went up to them at the piano and said that I really didn't like the song they were singing.  They both burst into laughter and started singing even louder.  Well, here it is 4 days later, and now all of my children are walking around singing it too.  Joy!

Not to say I never yell, because I do, but gosh darn it, I have always thought one of my strengths as a Mom was keeping a fairly even temper and tone.  Apparently, it isn't as even of a tone to them as it sounds to me.  I guess I'll keep working on it.
I made this recipe to punish my children for their mean song.  I'm kidding.... mostly.  How can something so beautiful and healthy be a punishment?  Well, for kids, because it has spinach and tomatoes, right?

I created this recipe in hopes of something a little more light yet still very flavorful.  I was absolutely thrilled with the end result.  It does create a grand-slam pan juice, so don't let it go to waste!  Scoop it over the chicken when you serve it, or you can even serve the whole dish over some pasta or rice with the pan juice on top.

Spinach and Tomato Chicken
recipe by Carole Jones
10 ounce bag of baby spinach
3 Tb chicken broth
4 boneless, skinless chicken breasts
salt and pepper
garlic powder
onion powder
italian seasoning
1 large tomato, cut into large chunks
5 green onions, chopped
1/3 C fresh parmesan cheese, grated

1.  Heat oven to 350 degrees.  Place the spinach in the bottom of a 9 x 13 glass baking pan.  Drizzle over the chicken broth and sprinkle the top with salt and pepper.  Arrange the chicken over the spinach and season very well with the salt, pepper, garlic powder, onion powder and italian seasoning.  Add the tomato and green onion then sprinkle on the parmesan cheese over the whole dish.
2.  Take a piece of foil and loosely tent it over the top of the pan.  Do not seal the edges of the foil to the pan.  Bake for 15 minutes, remove the foil and continue to bake for another 20 minutes, or until the chicken is cooked through.  Serve immediately, drizzling the pan juices over the top of each serving.

14 comments:

Connie said...

Looks great! How much of each of the seasonings do you use?

Carole said...

Connie: Seasonings is something I rarely measure because it so depends on personal preference, so here are my best guesses as far as amounts on top of the chicken. Salt - 1 rounded Tb, Pepper - 1 1/2 tsp, Garlic - 1 1/2 tsp, Onion - 1 tsp, Italian seasoning - 1 1/2 tsp.

Mom said...

I also was always accused of yelling at MY children when I couldn't speak for three years. I figure it has nothing to do with yelling, probably has to do with the "look". Ha, ha. Looks delicious, can't wait to try this receipe.

Suwheat1 said...

In the picture, are there mangoes on top? If so, do you put them on before you put it in the oven? Want to try this for dinner tonight.

Carole said...

Suwheat1: nope. Those are heirloom tomatoes that I grew in my garden this year. Yummy!!

Suwheat1 said...

Thanks, Carole. Can't wait to try this tonight. Thanks for answering so quickly or I would have tried the mangoes :)

Teresa said...

This was GREAT! I had some zucchini that I added that I needed to use up, and it turned out awesome. I will be making this again!

Carole said...

Thanks Teresa! Glad you liked it as much as we did and I will have to try some zucchini next time.

Laura Fine said...

This looks amazing!! Pinning it and making it SOON-- so yummy
fitrunningmama.com

Muttlover said...

Love this - but now I'm wondering how it would taste with mangoes.

Single life 2 married wife said...

Found you on Pinterest. I have all these ingreds in the house. Looks delish and going to make it now!

Judi said...

This was fantastic. I browned the chicken a little first with some olive oil and fresh garlic before putting on top of spinach. I also mixed the cheese with a little mozzarella absolute perfection. Thanks for sharing

Carla said...

This was marvelous! I think it's the spinach that does it. I used feta cheese instead of parmersan and it added a really nice salty flavor. I also added a little bit of white wine in with the broth. Probably should have added more because I couldn't taste it at all. Regardless excellent recipe! Thank you for sharing!

Andrea said...

I can't believe how delicious and easy this is! Will be a staple for us!

BLOG DESIGN BY DESIGNER BLOGS