"Spinach Salad" Chicken Bake Recipe

Name: "Spinach Salad" Chicken Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 3 skinless, boneless chicken breasts; 1/2 cup honey mustard dressing; 1/4 cup white wine; 1/2 teaspoon freshly ground black pepper; 3 slices bacon; 3 tablespoons olive oil; 1 tablespoon butter; 2 small shallots, chopped; 3 cloves garlic, sliced; 3 cups fresh baby spinach leaves; salt and ground black pepper to taste; 3/4 cup shredded smoked provolone cheese

Servings: persons

3 skinless, boneless chicken breasts
1/2 cup honey mustard dressing
1/4 cup white wine
1/2 teaspoon freshly ground black pepper
3 slices bacon
3 tablespoons olive oil
1 tablespoon butter
2 small shallots, chopped
3 cloves garlic, sliced
3 cups fresh baby spinach leaves
salt and ground black pepper to taste
3/4 cup shredded smoked provolone cheese

1
Combine chicken, honey mustard dressing, white wine, and black pepper in a gallon-sized resealable plastic bag; seal and shake to mix. Let marinate in the refrigerator, about 30 minutes.
2
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3
Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain on paper towels.
4
Heat olive oil and butter in the same skillet over medium heat until butter is melted. Add shallots and garlic; cook until lightly browned and soft, about 5 minutes. Stir in spinach. Cook, stirring often, until wilted, about 3 minutes. Season with salt and pepper.
5
Remove chicken from marinade and place in the prepared baking dish. Discard marinade. Top each chicken breast with 1/3 of the spinach mixture, 1 slice of bacon, and 1/4 cup shredded provolone cheese.
6
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 skinless, boneless chicken breasts, 1/2 cup honey mustard dressing, 1/4 cup white wine, 1/2 teaspoon freshly ground black pepper, and more.

Yes, "Spinach Salad" Chicken Bake falls under the Salads category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

"Spinach Salad" Chicken Bake

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