Greek Chicken Casserole

• 4 medium plum tomatoes, cut in 1/4-inch cubes
• 1/4 cup red onion, coarsely chopped
• 1/4 cup kalamata olive, pitted and sliced
• 2 tablespoons olive oil
• 3 -4 teaspoons greek herbs, to taste (ground fennel, oregano, crushed dried mint leaves, thyme)
• 1 dash cinnamon
• 20 ounces frozen chopped spinach, thawed and drained
• 8 ounces feta cheese, crumbled
• 1 1/2 ounces parmesan cheese, grated
• 1/4 cup heavy cream
• 2 large eggs, beaten
• 1 1/2 lbs boneless skinless chicken breasts
• salt and pepper, to taste

1. Preheat oven to 350u0b0F.
2. Place tomatoes, onions, and olives in a bowl. Season with salt, pepper, herbs, and a dash of cinnamon; drizzle with olive oil and toss to distribute evenly.
3. Reserve 1/4 cup of the crumbled feta, 1/4 cup of the grated Parmesan cheese, and 1/2 cup of the tomato mixture in separate dishes; set aside.
4. Combine eggs, cream, crumbled feta, and Parmesan cheese in a large bowl. Beat with an electric mixer or wire whisk until blended.
5. Add the drained spinach and tomato mixture and stir until thoroughly combined.
6. Pour into a greased 3-quart casserole dish.
7. Season chicken with salt, pepper, and herbs; place on top of spinach.
8. Top with reserved tomato mixture.
9. Sprinkle with reserved feta and Parmesan.
10. Bake for about 1 hour or until chicken is done.
11. Let sit about 10 minutes before serving.

tomatoes, red onion, kalamata olive, olive oil, cinnamon, spinach, feta cheese, parmesan cheese, heavy cream, eggs, chicken breasts, salt

Taken from www.food.com/recipe/greek-chicken-casserole-189591 (may not work)