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.
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.
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.
Author:Carole
Nutrition
Serving Size:1 chicken breast
Calories:223
Sugar:3g
Sodium:1164mg
Fat:4g
Saturated Fat:1g
Unsaturated Fat:1g
Trans Fat:0g
Carbohydrates:10g
Fiber:4g
Protein:35g
Cholesterol:98mg
Carole Jones
Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.
23 comments
Judi
13 years ago
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
Single life 2 married wife
13 years ago
Found you on Pinterest. I have all these ingreds in the house. Looks delish and going to make it now!
Carla
13 years ago
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
13 years ago
I can’t believe how delicious and easy this is! Will be a staple for us!
Neicy
12 years ago
This recipes is superb. It is so filled with flavor. I wished I had added more spinach in it. I am hooked!!!
Carole
12 years ago
So glad you loved it Neicy! Feel free to add more spinach 🙂 – Carole
Hiatus Over | Being Bubbles
11 years ago
[…] Sunday – Spinach and Tomato Baked Chicken […]
Tracy
11 years ago
Can you recommend a veggie besides spinach? I love baby spinach in salads or mixed into pasta but I’m not a fan of cooked spinach.
Carole
11 years ago
You could certainly replace it with any dark, leafy green Tracy
Mary
11 years ago
Made this last night and it turned out delicious and lovely looking. I rubbed the herbs on the chicken and quickly browned them before placing on the spinach. I even added some smoked paprika to the herbs.
Thanks for this healthy, tasty recipe.
Carole
11 years ago
Hi Mary! Thanks so much for coming back and sharing your experience with the recipe! So glad you loved it -Carole
Health & Fitness Day: Green Goddess Juice | Magical Mommy
11 years ago
[…] adapting the recipe I found on this blog, so once I make it, I’ll let you know how it went and post my version of the recipe here. […]
SPINACH AND TOMATO CHICKEN | I Love To Cook
10 years ago
[…] 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! This image is meant to be a source of inspiration.No copyright infringement intended.I do not own images posted on this page. For more details please visit this link : mykitchenescapades […]
The air is getting cooler and the leaves are turning which means it is time to break out those fall recipes and start cooking with apples, pumpkin, squash, sweet potatoes, and cabbage. I have put together...
Here is another quick, easy and delicious recipe to use carnitas in. These crispy carnitas and onion quesadillas are perfect for a weeknight dinner or weekend lunch. The combination of rich...
When I make carnitas I always make a large batch. It always makes sense to do so and there are so many great dishes you can make from the carnitas (Mexican pulled pork). This carnitas enchilada recipe...
Enchiladas are one of my favorite dishes and a go-to weeknight dinner for our family. Whenever I make them, I usually will use a store bought canned sauce. I always say I want to make the sauce myself...
When it comes to Mexican cuisine, few dishes tantalize the taste buds quite like carnitas. These succulent, tender shreds of pork, infused with traditional spices, have been a staple of Mexican culinary...
Tater Tot Casserole is a must-have, kid-friendly recipe in my kitchen. This easy dinner recipe is simply the best because it is jam-packed with ground beef, corn, cheese, and crispy tater tots. When...
23 comments
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
Found you on Pinterest. I have all these ingreds in the house. Looks delish and going to make it now!
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!
I can’t believe how delicious and easy this is! Will be a staple for us!
This recipes is superb. It is so filled with flavor. I wished I had added more spinach in it. I am hooked!!!
So glad you loved it Neicy! Feel free to add more spinach 🙂 – Carole
[…] Sunday – Spinach and Tomato Baked Chicken […]
Can you recommend a veggie besides spinach? I love baby spinach in salads or mixed into pasta but I’m not a fan of cooked spinach.
You could certainly replace it with any dark, leafy green Tracy
Made this last night and it turned out delicious and lovely looking. I rubbed the herbs on the chicken and quickly browned them before placing on the spinach. I even added some smoked paprika to the herbs.
Thanks for this healthy, tasty recipe.
Hi Mary! Thanks so much for coming back and sharing your experience with the recipe! So glad you loved it -Carole
[…] adapting the recipe I found on this blog, so once I make it, I’ll let you know how it went and post my version of the recipe here. […]
[…] 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! This image is meant to be a source of inspiration.No copyright infringement intended.I do not own images posted on this page. For more details please visit this link : mykitchenescapades […]