Chicken Breast Baked with Fresh Herbs and Spinach

Chef Bud Andersen with Ben E. Keith Foods treated NewsChannel 10's Larry Lemmons and Michelle Langowski to a great healthy and affordable meal.

He cooked chicken breast baked with fresh herbs and spinach along with sliced tomato with mozzarella cheese. It is a simple meal that is sure to impress!


Chicken Breast Baked with Fresh Herbs

* 8 oz boneless skinless chicken breast
* 2 sprigs fresh dill
* 1 whole scallion
* 2 each tomato slices
* 4 each baby spinach leaves, washed
* McCormick coarse black pepper to taste aluminum foil extra virgin olive oil

In a sautee pan add 2 tblspn of extra virgin olive oil.
Quickly brown chicken breast on both sides.
Prepare a square foil large enough to hold the chicken.
Place chicken in foil, top with dill, scallions, tomato slices and spinach.
Sprinkle with pepper.
Fold over to form a neat package.
Seal edges tightly.
Place in a baking pan and bake 350 degrees for 15 to 20 minutes.
You can top the spinach mixture with a sprinkle of feta or goat cheese before placing in oven.

 Sliced tomato with mozzarella cheese

* 4 vine ripened tomatoes
* kosher salt and coarse black pepper
* 4 oz sliced or shredded mozzarella cheese
* ½ c extra virgin olive oil, to drizzle

Cut the bottom of the tomatoes enough so that they will stand.
Slice the tomatoes into ½ inch thick slices, (about 2 to 3) leaving the stem on top.
Season the slices with kosher salt and coarse black pepper for each tomato, top the bottom slice with some cheese.
Repeat with the remaining slices, and build the tomato to its original form, finishing with the top.
Top with a drizzle of olive oil if desired.
You can also add a basil leave on the middle section for an added flavor, then place tomato in a 300 degree oven for 4-5 minutes to warm the tomato and melt the cheese for a warm tomato dish.