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Maddie’s Chicken Under Cheese Recipe

August 6, 2011

As you may have already noticed, I have a friend. Her name is Maddie. We tend to talk… all the time. She’s actually the person who forced, I’m sorry, encouraged me to write this blog. She lives in Denver, working at an art museum and starting a masters program in art history this fall.
Maddie also loves trying out new recipes (don’t tell her I said this, but she’s a much better cook and baker than I am) and today she wanted to share a recipe that she invented! You may eventually notice that Maddie loves cheese. Basically if it comes with cheese on it, or is cheese-flavored, she will quickly say “Absolutely I do!” (a new catch phrase of ours). She also loves peanut butter… but we’ll save that for another day.

Here is Maddie’s recipe for Chicken Under Cheese (creative title…):

Chicken Under Cheese

What to make when you’re in need of some protein, have limited ingredients, and want to attempt to eat healthy…all while needing to curb major a cheese craving.

Serves 1 (easily increased to serve more)


1 chicken breast

pinch of salt & pepper

dash of cayenne pepper

dash of Italian seasoning

3 c. fresh spinach

2 tbs. Sundried Tomato Tapenade (store-bought)

¼ c. shredded mozzarella

Preheat oven to 425 degrees. Season chicken breast with salt, pepper, cayenne and Italian seasoning. Pan sear chicken breast on stove—2 minutes each side on medium-high heat to brown, then lower heat, cover pan and cook through, about 10 minutes. Check for doneness.

While chicken is cooking, wilt spinach in pan over medium heat. Season with salt. As it wilts, the spinach will decrease in density. Set wilted spinach aside until chicken is done.

Put cooked chicken in oven proof dish. Top with wilted spinach, tapenade and mozzarella. Heat in oven for 10-12 minutes or until cheese is bubbly and slightly browned.

Can be served atop pasta or alone. Enjoy!

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