A Summer Recipe

 Hi everyone! Patricia Bradley here, and I hope you're enjoying your summer...can't believe school is about to start around North Mississippi! 

I've been so busy this summer with a deadline I haven't had time to even go to the grocery store...I've been sending friends to get what I needed. But now that the book is in to the editor, I can breathe a little, and share a recipe I made when I was short on time. 

It's called Spinach Chicken Casserole and it's very healthy!

SPINACH CHICKEN CASSEROLE

Ingredients:

2 large boneless skinless chicken breasts, cut horizontally

8 oz cream cheese, softened

2 cups spinach, rinsed (more if you like spinach)

1 tablespoon olive oil

4 oz Mozzarella cheese, shredded

The Marinade:

3 cloves garlic, minced

1 tablespoon olive oil

1/2 teaspoon red pepper flakes, optional

1/2 teaspoon Italian seasoning, optional

Directions:

1. Add olive oil, garlic, Italian seasoning, and red pepper flakes into a zip-top bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 400ºF (200°C).

2. Quickly wilt the spinach in a skillet with 1 tablespoon olive oil, set aside.

3. Arrange chicken breasts drained from the marinade in a baking dish. Spread the cream cheese mixture over the chicken and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.

4. Bake for 20-30 minutes. Chicken is done when cooked through to an internal temperature of 165˚F. Serve warm!

I hope you enjoy the recipe and be sure to enter our Suspense Sisters Summer of Suspense! Click here to enter.