Ingredients
3
cups fresh baby spinach
1
box (4.7 oz) Betty Crocker™ scalloped potatoes
3/4
cup boiling water
3/4
cup milk
2
tablespoons butter, melted
4
boneless skinless chicken breasts (1 1/4 lb)
1/2
teaspoon Italian seasoning
1/2
teaspoon salt
2
cups cherry or grape tomatoes
1/2
cup shredded mozzarella cheese (2 oz)
Preparation
Heat oven to 450°F. Spray 13x9-inch (3-quart) baking dish or 3-quart casserole with cooking spray.
Spread spinach in baking dish. In medium bowl, stir Potatoes, Sauce Mix, boiling water, milk and 1 tablespoon of the butter. Spread potato mixture over spinach. Place chicken breasts on potato mixture. Drizzle chicken with remaining tablespoon of butter; sprinkle with Italian seasoning and salt. Place tomatoes around chicken in dish.
Bake uncovered 25 minutes. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes.
