Love Dump And Bake Tuscan Chicken

Ingredients

▢ 4 Chicken breasts

▢ ½ teaspoon paprika

▢ 1 teaspoon Italian seasoning

▢ ½ teaspoon garlic

▢ ¼ teaspoon crushed red pepper

▢ ½ teaspoon sea salt

▢ ½ teaspoon pepper

▢ ½ c sun dried tomatoes (drained of oil) chopped

▢ 10 oz. white mushrooms sliced

▢ 1 c fresh baby spinach chopped

For The Cream Sauce:

▢ ¾ c heavy cream

▢ ½ c chicken broth

▢ 2 oz cream cheese softened

▢ 1 T cornstarch

▢ 2-3 teaspoon garlic cloves minced

▢ salt and pepper as desired

▢ ⅓ c grated parmesan

Directions

Preheat oven to 425°F.
Place the chicken breast in a plastic bag or cover with plastic wrap. Use a rolling pin to pound to even thickness. Place the chicken once ready in an oil sprayed 9x13 inch baking pan. Season the chicken with the salt, pepper, garlic, Italian seasoning, crushed red pepper and paprika. Place the mushrooms and chopped sun-dried tomatoes in the baking pan surrounding the chicken.
In a small bowl, whisk together the broth and corn starch until corn starch is fully dissolved. Add the cream, cream cheese, garlic, salt and pepper (as desired) and whisk well until smooth. Stir in the parmesan and pour the mixture over top of the chicken, mushrooms and tomatoes.
Bake in preheated oven for about 17-20 minutes or until the chicken reaches almost 165°F (I usually remove the chicken at 162° or 163°). Add the chopped spinach to the cream mixture and allow to wilt and the chicken to rest to come to temperature.
Serve as desired over top pasta or with your favorite side dishes. Store leftovers in an air tight container for about 4 days in the refirgerator.

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