I LOVE this recipe. I mean, I love anything with an Italian style flair, but this is so easy to make and looks just beautiful! Also love that it is quick, easy and Low Carb, perfect for those following a Keto diet.
When we first started Keto, I loved making casseroles. I feel like it’s a whole meal in one pan, it saves time and clean up, which is always a major plus in my book. Kyle too is a fan of every casserole I’ve ever made!
This may have been inspired by our trip to Italy, which is just around the corner! We’ll be heading to Rome, Florence and Positano, so be prepared for plenty of Italian inspired dishes when we return.
Bruschetta Chicken Casserole
- 2 Chicken Breasts Cut in half lengthwise
- 4 oz Cream Cheese
- 1 Small Container Cherry Tomatoes Cut in half, lengthwise
- 2 Cloves Garlic Minced
- 3 Cups Spinach
- 1 Cup Mozzarella Shredded
- 1 Tbps Olive Oil
- Salt and Pepper to taste
Preheat the oven to 400 degrees.
In a medium size pan over medium heat, add olive oil and minced garlic. Cook a few minutes until fragrant (but as my Italian cooking teacher said when I studied abroad, whatever you do, don’t burn the garlic!). Next, add the spinach and sauté until wilted.
Place chicken breasts into a greased baking sheet in a single layer and season with salt and pepper. Next, spread cream cheese over the chicken breasts distributing it evenly over each breast.
Top the chicken with the spinach mixture and finally the cherry tomatoes.
Place the chicken in the oven and cook for 15 minutes. Remove the casserole and top with cheese. Return it to the over for another 15-25 minutes depending on the thickness of the breasts (mine were very thin).
Once cooked, allow to cool for about 5 minutes before serving.