Ingredients

The following ingredients have 8 Servings
  • 3 lb chicken tenders
  • 2 tbsp sun-dried tomatoes
  • 3 tbsp warm water
  • 12 fresh basil leaves
  • 8 oz cream cheese
  • 1 tsp roasted or regular garlic powder
  • 1/2 tsp salt
  • 3 oz cooking liquid from the chicken or chicken stock
  • 5 oz fresh baby spinach
  • 12 slices provolone cheese

Instruction

  • Preheat oven to 350.
  • Cook the chicken tenders until cooked through. I cook mine in a covered casserole dish for 30 minutes at 350. Reserve 3 oz of the cooking liquid and drain the rest.
  • In a small blender or food processor puree the sun-dried tomatoes and warm water until they are pureed. Add the basil and process until it is chopped. 
  • In a medium bowl mix the sun-dried tomato puree, cream cheese, garlic powder, salt, and cooking liquid or chicken stock. Once it is pretty smooth, mix in the spinach.
  • Spread the sauce on top of the chicken tenders. Top with the provolone cheese. Bake for an additional 15 minutes or until the cheese is bubbly.