EWWK: Baked Chicken Florentine


1 pound Boneless Skinless Chicken Breasts 3-4 medium-sized chicken breasts
4 cups Spinach Leaves
4 Roma tomatoes, diced separated into 2 equal groups
3 tablespoons extra-virgin olive oil, divided use
1 teaspoon garlic powder, divided use
1 teaspoon dried oregano
¼ teaspoon salt and pepper
4 ounces Cabot Vermont Extra Sharp Cheddar Cheese, shredded
1 tablespoon fresh basil, chopped
1/2 lemon, juiced


Preheat Oven to 375 degrees Fahrenheit

Place chicken breast on a cutting board, cover tightly with plastic wrap and using a rolling pin or mallet, pound chicken breast evenly into thin pieces.

Place spinach in bottom of large baking dish, drizzle with 1 tablespoon olive oil

Place thin chicken breasts on top of spinach. Drizzle chicken with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1 teaspoon oregano, salt and pepper.

Cover chicken with 1/2 of the diced tomatoes and all the shredded cheese.

Cover baking dish lightly with foil and bake in oven for 10 minutes. After 10 minutes, remove foil and place back in oven for additional 10-12 minutes, until cheese is golden brown and chicken is cooked through.

While chicken is cooking, combine remaining diced tomatoes, 1 tablespoon olive oil, remaining garlic powder, lemon juice and chopped basil in a small bowl and toss to combine. Remove cooked chicken from oven, allow to cool slightly before plating. Top with diced tomato mixture and serve.

Yield: 4 Servings
Nutrition Breakdown: Calories 300, Fat 16g (3g saturated fat), Cholesterol 85g, Sodium 520mg, Carbohydrate 6g, Fiber 3g, Protein 32g.
Diabetes Exchanges or Plate Plan: 1 Vegetable, 4 Lean meats, 1 Fat