Tuscan Chicken Bake

An easy prepare ahead type of meal...as in prepare ahead for your taste buds to be taken to another level!

2  1/2 lbs boneless chicken breast (4-5 breasts cut in thirds)
1 tsp oregano
4 garlic cloves, minced
salt and pepper to taste
3-4 oz fresh spinach (2 big handfuls)
1 - 14 oz can artichokes, drained and quartered
1/4 cup oil-packed sundried tomatoes
2 tsps capers
1 cup Monterey Jack cheese, shredded (or mozzarella)

Prepare a 13 X 9" baking dish with cooking spray and lay the cut chicken breasts on the bottom not overlapping. Sprinkle oregano, salt, pepper and the minced garlic on top. 

Layer with spinach, artichokes, sundried tomatoes and capers. I find snipping the sundried tomatoes with scissors is easier than cutting them with a knife.

Drizzle a teaspoon or two of oil from the sundried tomatoes, or plain olive oil, over everything then finally add the cheese.

Bake at 375F for 45-50 minutes...start uncovered then halfway through loosely cover the dish with aluminum foil.

Serve with mashed potatoes, rice or noodles.

Serves 4-6

I have it here with Colcannon potatoes and here's the link to that recipe if you are interested.

http://hotandcoldrunningmom.blogspot.ca/2016/03/colcannon.html

Chicken recipe adapted from:
https://easyfamilyrecipes.com/tuscan-garlic-chicken/