Serve this Creamy Chicken and Spinach Bake with a side of cauliflower rice or some mashed potatoes.  Use chicken cutlets for this dish, or slice thick chicken breasts in half horizontally to make them into cutlets.


Creamy Chicken and Spinach Bake 

serves 5-6


3 boneless, skinless chicken breasts (cut into cutlets to make 6 pieces)

1 tablespoon olive oil

4 cloves of garlic, grated on microplane

1 tablespoon Italian seasoning blend

1 10 ounce box frozen spinach, thawed

6 ounces cream cheese, softened

8 ounces shredded mozzarella cheese

salt and pepper, to taste


Preheat oven to 400°F.


Put the chicken in a large casserole dish and drizzle with olive oil.  Spread on the grated garlic, and top with Italian seasoning blend and salt and pepper (to taste).  Then, add equal parts of cream cheese to each chicken breast, followed by the spinach and the mozzarella cheese.


Bake for 20 minutes (or until chicken is completely cooked), and then broil for 3 minutes to brown the cheese.