Give your taste buds a trip to Italy with this easy baked Tuscan Chicken recipe. A delightful blend of juicy chicken, creamy spinach sauce and topped with sun-dried tomatoes for a burst of flavour!
Ingredients
2 Chicken Breasts, halved – Smina Poultry
200g/7oz Frozen Spinach, thawed and squeezed dry
100g/3.5oz Cream Cheese, softened
80ml Double Cream/Heavy Cream
4 Cloves Garlic, minced
½ Tsp Onion Powder
¼ Tsp Mild Chilli Powder
1 Tsp Italian Seasoning
1 Tsp Paprika
30g/1oz Parmesan Cheese
250g/8.8oz Jar Sun-Dried Tomatoes, drained with 2 Tbsp oil reserved
150g/5.3oz Shredded Mozzarella
1 Tbsp Fresh Chopped Parsley
Method:
Preheat oven to 200C/400F.
Pound the thick part of the breasts to flatten, (this also tenderizes the chicken).
In a bowl, stir together the spinach, cream cheese and heavy cream. Add half of the minced garlic, onion powder, chilli powder and Italian seasoning. Now add the parmesan cheese, 50g/1.8oz of the shredded mozzarella and mix well together.
Lay the chicken breasts on the bottom of a 9×13-inch baking dish. Season with salt, pepper, paprika and remaining half of the minced garlic.
Spread the spinach and cream cheese mixture on top of the chicken, top with sun-dried tomatoes and drizzle 2 tablespoons of oil reserved from the tomatoes. Finish by topping with remaining mozzarella cheese.
Transfer to oven and bake for 30 minutes loosely covered with foil then uncover and bake 15 minutes more or until chicken is fully cooked through.
Enjoy! 
