For the number of ingredients needed and the amount of effort required, this dish is amazingly good! We loved the versatility of this speedy supper — just about anything you have on hand would work, so feel free to substitute as the whim takes you. We used basil pesto, but why not olive tapenade or roasted red pepper spread. Instead of mozzarella, think about Gruyère or Fontina. Be creative and enjoy!
2 large boneless, skinless chicken breasts
olive oil for drizzling
3-4 handfuls baby spinach
2 tbs. pesto or other spread
½ cup grated mozzarella cheese
Heat the oven to 375°F. Put the chicken breasts on a baking tray, drizzle with olive oil, and season. Roast for 12 minutes.
Meanwhile, put the spinach in a colander and pour over freshly boiled water until wilted. When cool enough to handle, squeeze the excess water out.
After 12 minutes, remove the chicken from the oven, spread with the pesto, cover with the wilted spinach and top with the cheese. Return to the oven for 8 minutes more, or until the cheese is golden and bubbling. Remove and let rest a few minutes before serving.