"Spinach Salad" Chicken Bake
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.
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.