Ingredients
Scale
- 1.5 lbs chicken breasts, pounded thin
- 1 cup cottage cheese, blended smooth
- 1 cup fresh baby spinach, chopped
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried basil
Instructions
- Preheat your oven to 375°F. Lay your thin chicken breasts in a greased 9×13-inch baking dish.
- Chop your fresh baby spinach small. Pat your drained sun-dried tomatoes completely dry with a paper towel before chopping. This keeps the topping from getting watery.
- In a bowl, mix the blended cottage cheese, Parmesan, chopped spinach, sun-dried tomatoes, garlic powder, and basil until well combined.
- Spread the mixture evenly over the chicken breasts. Top with shredded mozzarella.
- Bake for 22 to 25 minutes until the chicken is cooked through and the cheese is golden and bubbling.
Notes
- Use fresh baby spinach only. Frozen spinach releases too much liquid and will make the topping watery.
- Blend your cottage cheese until completely smooth before mixing. This gives the topping a creamy, thick texture.
- Dry your sun-dried tomatoes well with a paper towel before adding them to the mix.
- Pound your chicken breasts to an even thickness so they cook at the same rate.
- Check doneness with a meat thermometer. The internal temperature should reach 165°F.
- Leftovers keep well in the fridge for up to 3 days. Reheat in the oven at 350°F to keep the topping from getting soggy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving (approximately 6 oz chicken with topping)
- Calories: 370
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 135mg