Ingredients

The following ingredients have 4 Servings
  • 1 cup baby spinach
  • 1 Tablespoon olive oil
  • 6 boneless (skinless chicken breast tenderloins)
  • 1/2 teaspoon Kosher salt (divided)
  • 1/2 teaspoon freshly cracked black pepper (divided)
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 1 1/2 cups milk
  • 1 Tablespoon Italian Seasoning
  • 1 cup shredded cheddar cheese
  • 1 14 ounce can diced tomatoes (drained)

Instruction

  • Preheat oven to 425°F
  • Place spinach in a lightly sprayed 9x13" baking dish. Sprinkle with 1/4 teaspoon Kosher salt and 1/4 teaspoon pepper.
  • Heat olive oil in a large skillet over medium heat. Add the chicken tenderloins, and cook until no longer pink inside, about 8-10 minutes (turning over halfway through). Remove chicken from skillet and place over spinach.
  • In a clean saucepan, melt the butter. Stir in the flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes until thickened.
  • Stir in Italian Seasoning, cheddar cheese, remaining salt and pepper. Stir just until cheese is melted and mixture is smooth. Add the diced tomatoes and cook for an additional 1 minute.
  • Pour the sauce over the chicken and spinach. Bake for 20 minutes, or until sauce is bubbly.
  • Serve alone or over pasta or rice.