Garlicky Spinach Chicken Bake

• 1 whole Boneless, Skinless Chicken Breast (both Sides)
• Olive Oil As Needed For Drizzling
• Salt And Pepper, to taste
• 2 cloves Minced Garlic
• 1 cup Chicken Or Vegetable Stock
• 4 ounces, weight Cream Cheese
• 1/4 cups Heavy Cream
• 4 ounces, weight Grated Parmesan Cheese
• 1 pound Fresh Baby Spinach
• 1/4 cups Pine Nuts

1. Preheat the oven to 450 F and heat a skillet to medium-high heat with a drizzle of olive oil.
2. Sprinkle the chicken with salt and pepper and cook in the skillet, turning once, until golden brown and cooked through.
3. This will take about 7 minutes on each side.
4. Remove the chicken to a plate to cool, then shred with two forks into bite-sized pieces.
5. When the chicken is done, reduce the heat to medium-low and add the garlic into the skillet.
6. Cook for one minute then add the stock, cream cheese, cream, and half the Parmesan.
7. Stir to combine until the sauce is smooth and bubbly.
8. Place the spinach in a large bowl.
9. Pour the cream sauce over the spinach and stir to wilt the spinach slightly.
10. Add the chicken to the mixture.
11. Taste, and add salt and pepper to your preference.
12. Transfer the mixture to a baking dish (I used a large oval baker) and top with the pine nuts and remaining Parmesan.
13. Bake for 15-20 minutes until the dish is bubbly and the spinach has wilted a bit more.
14. Serve with crusty bread for dunking, or over quinoa or pasta.
15. Enjoy!

chicken, olive oil, salt, garlic, chicken, weight cream cheese, heavy cream, parmesan cheese, spinach, nuts

Taken from tastykitchen.com/recipes/main-courses/garlicky-spinach-chicken-bake/ (may not work)