Smothered with Love Chicken

I found a recipe for Fancy Pants Chicken…on Pinterest and Facebook.  Love Love Love that name!  But of course, it was not fully suitable for the low FODMAP diet…so I tweaked the  recipe and here it is!!

smothered chickenYou’ll love this cheesy lusciousness.  So good.  All the flavors work so nicely together.

All you do is top boneless chicken breasts with prosciutto and spinach.  Drizzle with a delicious low FODMAP sauce and bake it up.drizzling sauce over smothered chicken

Remove from the oven 5 minutes prior to being done and top with shredded mozzarella cheese….and you will feel the love literally oozing from this tasty dish.

We enjoyed the smothered chicken with sprouted red rice ( a new product from Trader Joes–cooks up in 3 minutes! love that!), and tri-colored carrots. Easy and tummy friendly!

Smothered with Love Chicken

Ingredients

  • Serves 6
  • 6 boneless skinless chicken breasts (about 3 ounces each)
  • 6 thin slices of prosciutto
  • 4 cups baby spinach, washed
  • 1 cup low FODMAP chicken broth (I made mine w/ Savory Chicken broth packets)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh basil or use 1 teaspoon dried
  • 2 tablespoons garlic infused oil
  • 8 ounce package of part skim shredded mozzarella cheese

Instructions

  1. Preheat oven to 350 degrees F
  2. Layer chicken breasts into bottom of 9 x13 casserole dish that has been lightly oiled.
  3. Top each chicken breast w/ 1 slice of prosciutto.
  4. Cover chicken with baby spinach.
  5. Mix broth, lemon juice, basil and garlic infused oil.
  6. Drizzle over spinach.
  7. Cover the casserole dish loosely with tin foil.
  8. Bake for 30-35 minutes or until chicken is cooked through and spinach wilted.
  9. Remove from oven and add mozzarella evenly over chicken.
  10. Put casserole back in oven for 5 minutes until cheese melts.
http://blog.katescarlata.com/2014/11/20/smothered-love-chicken/

This recipe is a new family favorite.  Good enough for company or anytime you are feeling a little bit fancy! 🙂

14 replies on “Smothered with Love Chicken

  • BethB

    Yum, cozy food for when it’s cold. Kate, is there a substitute for pork that might work, or just leave it out? Thank you.

  • Stephanie

    Hi there! This sounds easy and delicious! Do you think that it would work if I cut the recipe in half? I would only be cooking for my husband and me, so 6 servings would be too much. Thanks for all that you do! I get excited when I see an email from you about a new blog post! Wahoo!

    • katescarlata

      Thanks Stephanie–your post made me smile! YES –you can easily cut the recipe in half!! I might cut it down to 4 chicken breasts because this recipe makes great leftovers!

  • Jane

    Kate – looks wonderful!
    Have been looking for a FOD MAP compatible prepared broth and looked up Savory Chicken broth packets. Couldn’t find ingredients. Seems obvious that you wouldn’t use if it included onions and/or garlic. Can you comment on ingredients? Thanks much!

    • katescarlata

      Jane, I spoke with the company to verify that the natural flavor in the broth was NOT onion and garlic–and they confirmed that is was not. Many clients have tried it without an issue–so I am allowing it.

  • Paula

    I tried the recipe today. The ingredients list calls for one cup of broth but the directions say to drizzle the liquid over the chicken. I used all the liquid and it was way to much, should I have drizzled just a little bit? Don’t get me wrong it was still very yummy but I would like clarification. Also I cooked it longer than 30-35 min. more like 45-50 minutes.

    • BethB

      I made it today too, with precooked turkey bacon, and it was delicious – a new go-to favorite!

      Like Paula mentioned, there was a lot of liquid – even though the spinach wasn’t wet. A 1/2 a cup of broth but leaving the other ingredients as is may do the trick next time, unless you think the flavor would be too intense. If so, I’ll leave the recipe as is.

      Using Whole Foods 365 boneless breasts, two breasts weighed 18+ ounces, so instead of using six breasts, I cut the two, slicing across the thickest part too, so they’d be relatively even in thickness. That made six moderate to small servings, depending on which one you nabbed. : )

      Mine cooked for 35 minutes, and may have been done at 30.

  • Sandy

    I made this last night and used the full cup of liquid which I found was way too much. I actually had to take the chicken out of the pan and put it into another before I added the mozzarella because there was so much liquid. I also used about half the spinach. It came out very tasty and my family said it’s a keeper. Thanks!

  • Janice

    I made this tonight and we loved it. There was a lot of liquid but I basted the chicken with it a couple of times and used a slotted spatula to lift it out of the pan. Worked fine.

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