Baked Tuscan Chicken

• Preheat the oven to 375 degrees. In a medium mixing bowl, whisk together the cream, lemon juice, lemon zest, and cornstarch. The mixture will start to thicken. Set aside.1 1/2 cups heavy cream,1 small lemon, zested & juiced,2 teaspoons cornstarch
• In a large baking dish or shallow Dutch oven, toss together the chicken, shallot, sundried tomatoes, garlic, salt, Italian seasoning, paprika, red pepper, and black pepper. (I usually use my hands.)4 boneless skinless chicken breasts, about 1.75 pounds,1 shallot, diced,1/2 cup sun dried tomatoes,8 cloves garlic,1 1/2 teaspoons Morton kosher salt,2 teaspoons Italian seasoning,1 teaspoon smoked paprika,1/2 teaspoons red pepper flakes,freshly ground black pepper
• Add the spinach underneath and around the seasoned chicken breast.1 5- ounce clamshell baby spinach or kale
• Pour cream mixture around the chicken.
• Bake for 10 minutes covered so the spinach can wilt. Uncover and another 10-15 minutes or until the internal temperature reaches 165 degrees in the thickest part of the chicken breast.
• Add the cheese and broil for 1-2 minutes or until it is melted.1 cup parmesan or mozzarella cheese

Notes

• Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
• Use a meat thermometer. The best way to ensure you’ve properly cooked baked Tuscan chicken recipes is by using a meat thermometer. Ensure you put the thermometer into the thickest part of the chicken breast for the most accurate reading.
• Avoid frozen spinach. Using frozen spinach can cause the sauce to come out thinner/runny. I avoid this by using fresh whole or chopped spinach when making this baked Tuscan chicken recipe. If you choose to use frozen spinach, you must remove excess moisture by squeezing the defrosted greens and patting them dry with paper towels.
• Use thin chicken pieces. You can use a meat mallet to pound the chicken breast into thinner pieces for a more even cook. Ensure you create a similar thickness for each breast for the best results. This step will also cut down on the cooktime of the dish.

Nutrition

Calories: 605kcal | Carbohydrates: 20g | Protein: 40g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 190mg | Sodium: 1483mg | Fiber: 4g | Sugar: 9g