October Recipe: Spinach Chicken Casserole

It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular feast holds for me.

• The Ingredients
  • 2 large boneless, skinless chicken breasts, cut in half horizontally
  • 8 oz cream cheese, softened
  • 2 cups fresh spinach, rinsed
  • 1 tablespoon olive oil
  • 4 oz shredded mozzarella cheese
  • 2 cloves of garlic, minced fine
  • The marinade:
    • 5 cloves garlic, minced fine
    • 1-2 tablespoon olive oil (depending on the size of your chicken breast
    • 1/2 teaspoon onion powder
    • pinch of salt (equivalent to 1 teaspoon for me)
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon red pepper flakes, optional for a bit of heat
    • 1/2 teaspoon Italian seasoning
• The Way of Preparing
  • Preheat oven to 400°F, 200°C, or gas mark 6.
  • Add the marinade ingredients in to a zip-top bag and squish to combine. Add your halved chicken breasts and close the bag, letting as much air as possible out of the bag.
  • Massage the marinade into the chicken breast and allow to rest on the counter for fifteen minutes or for one hour in the refrigerator.
  • Wilt the spinach with the garlic and a pinch of salt, or use two cups of pre-cooked spinach, well drained.
  • Remove the chicken breasts from the marinade and place in a baking dish.
  • Spread the softened cream cheese over the chicken breasts. Arrange the spinach on top of the cream cheese and sprinkle mozzarella over the top.
  • Bake at 400°F for 25-30 minutes or until the chicken has reached an internal temperature of 165°F/75°C.
  • Remove from the oven and let rest for five minutes before serving.
• Notes
  • I’ve also been known to throw caramelized onions between the spinach and the cream cheese.
  • You can also cook the chicken on a bed of fresh sliced mushrooms to add a little more umph to the dish.

This is a quick, ketogenic friendly meal that usually takes half an hour to whip together, not counting the marinade time. It’s an easy weekday toss-together that is easy and delicious and it doesn’t spike my blood sugar when we serve it with riced cauliflower.