Baked Tuscan Chicken Breast

Ingredients

4 boneless skinless chicken breasts sliced in half

1 tablespoon canola oil (I used Dijon mustard liberally)

1/2 tsp salt

1/2 tsp Italian seasoning

1/4 tsp paprika (I put more)

1/8 tsp black pepper (I put more)

Cream Sauce

1 cup heavy cream

2 tsp minced garlic

1 tsp corn starch

1/4 tsp salt

1/8 tsp black pepper (measure with your heart)

1/3 cup sundried tomatoes chopped

1/4 cup Parmesan cheese

1/2 cup chopped fresh spinach

Instructions

1) Preheat oven to 425°F.

2) Place sliced chicken breasts on a cutting board and use flat side of meat mallet to flatten the thick side so that it is roughly the same thickness.

3) Place Chicken in a 9x13” baking dish. You don’t want them smushed together or they will take longer to cook.

4) Combine the salt, Italian seasoning, paprika and pepper. Drizzle chicken with oil and rub with seasoning (I used Dijon instead of oil). You can just do the top part since the bottom will be sitting in sauce. The first time I did both sides and had to combine more of the spice mixture to finish.

5) To make the cream sauce, whisk together cream, garlic, corn starch, salt & pepper until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken in the baking dish (it shouldn’t cover the chicken completely, but it won’t hurt anything if it does).

6) Bake at 425°F for 16-20 minutes, until an internal temperature of 165°F is reached in the thickest part of the chicken (the exact time will depend on the size of your chicken breasts).

7) Remove pan from the oven and stir spinach into sauce. The sauce may separate as it cooks (it is not curdled!) — just give it a stir and it will come together. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.

8) Uncover and serve.

Makes 4 servings.