This recipe combines the elements of a spinach salad with chicken for a savory baked dish. I created it from ingredients that I needed to use before they went bad, and was very pleased with the results!

Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • Combine chicken, honey mustard dressing, white wine, and black pepper in a gallon-sized resealable plastic bag; seal and shake to mix. Let marinate in the refrigerator, about 30 minutes.

    Advertisement
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

  • Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain on paper towels.

  • Heat olive oil and butter in the same skillet over medium heat until butter is melted. Add shallots and garlic; cook until lightly browned and soft, about 5 minutes. Stir in spinach. Cook, stirring often, until wilted, about 3 minutes. Season with salt and pepper.

  • Remove chicken from marinade and place in the prepared baking dish. Discard marinade. Top each chicken breast with 1/3 of the spinach mixture, 1 slice of bacon, and 1/4 cup shredded provolone cheese.

  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

700 calories; 52.9 g total fat; 117 mg cholesterol; 875 mg sodium. 16.6 g carbohydrates; 37.8 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/01/2016
We loved this but I did alter the cooking method...I couldn't see baking all of those ingredients on top of the raw chicken for 45 minutes so I put the chicken in the oven for about 30 minutes removed it added the toppings and finished cooking about 10-15 minutes more. I am glad I did it that way b/c the cheese was already beginning to brown and it was not in there that long. I made my own honey mustard dressing ('Honey Mustard Dressing II' from this site) and that worked out great. Great combo of flavors...a definite keeper YUM! Thanks for sharing.:) Read More
(10)
18 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/01/2016
We loved this but I did alter the cooking method...I couldn't see baking all of those ingredients on top of the raw chicken for 45 minutes so I put the chicken in the oven for about 30 minutes removed it added the toppings and finished cooking about 10-15 minutes more. I am glad I did it that way b/c the cheese was already beginning to brown and it was not in there that long. I made my own honey mustard dressing ('Honey Mustard Dressing II' from this site) and that worked out great. Great combo of flavors...a definite keeper YUM! Thanks for sharing.:) Read More
(10)
Rating: 5 stars
08/01/2016
We loved this but I did alter the cooking method...I couldn't see baking all of those ingredients on top of the raw chicken for 45 minutes so I put the chicken in the oven for about 30 minutes removed it added the toppings and finished cooking about 10-15 minutes more. I am glad I did it that way b/c the cheese was already beginning to brown and it was not in there that long. I made my own honey mustard dressing ('Honey Mustard Dressing II' from this site) and that worked out great. Great combo of flavors...a definite keeper YUM! Thanks for sharing.:) Read More
(10)
Rating: 5 stars
07/08/2017
I followed the suggestion of cooking the chicken for 30 minutes then adding the toppings. Turned out great! I also sauteed the noodles in the pan I previously made the spinach topping in. Read More
(1)
Advertisement
Rating: 5 stars
04/27/2017
Delicious. Did not have bacon so just omitted that ingredient. It was excellent without it. Otherwise I followed the recipe exactly. It was quick and easy and a different way to fix chicken. Read More
(1)
Rating: 5 stars
12/03/2017
Delicious and easy. I did not have shallots or provolone on hand so I skipped the first and substituted sliced fontina for the second. The garlicky spinach -bacon-cheese topping was excellent and the chicken stayed juicy. A keeper recipe. Read More
(1)
Rating: 5 stars
03/30/2018
03/28/18: Didn't need olive oil; doubled the bacon and used it's drippings to saute a equal mix of small common onion green onion bulbs and garlic cloves adding spinach just as garlic began to brown; don't let garlic get dark. Going through the chicken with a sharp fork really helped in absorbing the honey mustard marinade; I'm considering an overnight marinade next time. Smart idea to use non-stick cooking spray on glass baking pan and lay marinaded chicken by itself in 350 degree oven for 45 minutes THEN top each piece with generous amounts of bacon and Provolone for about 12 more minutes ( just as cheese browns ). Your toughest food critic will love this dish--and you'll feel proud discovering how tasty you made this dish!! Read More
(1)
Advertisement
Rating: 5 stars
12/05/2017
Thanks to reading Christina s review first I baked the chicken 15min flipped. Baked another 15min flipped then added the toppings. I only had slices of provolone which worked fine. Fabulous recipe. Juicy chicken and very flavorful Read More
(1)
Rating: 5 stars
03/20/2017
it was great. Also used the wilted spinach recipe and we loved it.Plan to use the both again! Read More
Rating: 5 stars
03/01/2018
Great! My chicken breasts were thick so I sliced each in half to leave two thinner cutlets. Followed the recommendation of others and pre-cooked the chicken a bit. Only change I would make next time would be to wait and put the cheese on closer to the end as mine ended up melting and running down into the pan. Read More
Rating: 5 stars
04/22/2018
Excellent quick and adaptable. I try to make a recipe as written the first time but I didn't want to open a bottle of wine just for 1/4 cup so I used chicken stock and 1 tablespoon white wine vinegar for the marinade. I also chopped the bacon first so it would cook faster. Will make this again for sure. Read More