Creamy Baked Tuscan Chicken
Bakes in 30 minutes – pairs great with pasta or rice!
Serves 4

Ingredients:

4 boneless skinless chicken breasts (breast halves) or chicken thighs, boneless
1 tablespoon canola oil
½ teaspoon salt
¼ teaspoon of each: garlic powder, dried oregano, dried parsley, paprika, black pepper

Cream Sauce:
4 teaspoons low-fat cream cheese
½ cup half and half
2 teaspoons minced garlic
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup diced tomatoes (chopped), sundried works well too
¼ cup shredded Parmesan cheese
½ cup chopped fresh spinach

Directions:
1. Preheat oven to 425 degrees F.
2. Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet, or small frying pan to flatten the thick side of the chicken so that it is roughly an even thickness all around.
3. Place chicken breasts in a 9×13″ baking dish (or a larger one if you are using very large chicken breasts — you don’t want them smushed together or they will take longer to cook).
4. Combine ½ teaspoon salt, Italian seasoning, paprika, and ⅛ teaspoon pepper. Drizzle chicken with oil and rub with seasoning (I only do the top, since the bottom will be sitting in sauce).

5. Whisk together cream, garlic, cornstarch, salt, and 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 degrees F for 16-20 minutes, until an internal temperature of 165 degrees F is reached in the thickest part of the chicken (the exact cook time will depend on the size of your chicken breasts).
7. Remove pan from oven and stir spinach into sauce. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.
8. Uncover and serve.