Spinach pesto artichoke chicken bake
Recipe by Karyn Johnson
Easy Pesto Spinach Artichoke Chicken Bake Recipe
Author: Kimber
Ingredients
3-4 Chicken Breasts
6-8 Tbsp prepared pesto
1 cup fresh spinach leaves
2 roma tomatoes, roughly chopped
1 can marinated artichoke hearts, drained and quartered
6 oz mozzarella or Italian blend cheese
1. Preheat the oven to 375F
Place chicken flat in the bottom of a baking dish.
Spread 1-2 tbsp pesto on each chicken breast (the more you like pesto the more you use! I just eyeball it!)
Layer on spinach, artichokes and tomatoes.
Cover top with cheese.
Bake on lower middle rack for 30-45 minutes or until the chicken is cooled through and the juices run clear.
Serve over rice or sauteed spinach.
June 17, 2017 16:09
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