Baked Chicken and Mushroom Marinara

Baked Chicken and Mushroom Marinara

• • 3 boneless skinless chicken breasts

  • 10 mushrooms (baby bella are great), quartered or sliced

  • 1 tablespoon minced garlic

  • 1 large handful fresh baby spinach leaves

  • 1/2 onion, diced

  • 1 can (28 ounces) diced tomatoes, undrained

  • 1/2 cup freshly grated Parmesan cheese (or any other cheese you have on hand)

  • salt and pepper, to taste

  • 1/2 tablespoon dried basil or Italian seasoning

Preheat the oven to 400 F. Spray a 9x13 baking dish with non-stick cooking spray.

Trim the fat off the chicken and cut each breast into 4 pieces. Place in the baking dish and add the mushrooms, garlic, spinach and onions. Pour the tomatoes over everything and sprinkle with grated cheese. Season with salt, pepper and basil/Italian seasoning (remember that the cheese is salty, too, so don't over-season with extra salt). Cover pan with foil and bake for 1 hour. Check chicken for doneness. Bake uncovered for an additional 10-15 minutes if needed.

Eat this dish on its own, or serve over brown rice. Makes 4-6 servings, depending on how hungry you are.

Original Blog Post: Baked Chicken and Mushroom Marinara