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"Spinach Salad" Chicken Bake

Rated as 4.57 out of 5 Stars

"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!"
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Ingredients

1 h 43 m servings 700
Original recipe yields 3 servings

Directions

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  3. Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain on paper towels.
  4. 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.
  5. 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.
  6. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes.

Footnotes

  • 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


Per Serving: 700 calories; 52.9 16.6 37.8 117 875 Full nutrition

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Reviews

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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...

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 ...

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 a...

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.

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.

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 ...

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...

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 nex...

it was great. Also used the wilted spinach recipe and we loved it .Plan to use the both again!