Baked Pesto Chicken with Sauteed Spinach and Garlic Smashed Potatoes

Ingredients:

• 1 small fryer chicken, cut into pieces
• 1 small jar of pesto, or use my basil pesto or parsley pesto recipe
• 4 russet potatoes, peeled
• 2 cloves garlic
• ¼ cup of sour cream
• 6 cups of spinach
• 1 tablespoon olive oil
• ½ head of iceberg lettuce
• 1 cup spring mix salad greens
• 1 tomato, cut into pieces
• ½ cucumber, sliced
• Italian salad dressing
• Croutons
• Salt and pepper

Preparation:
Line a baking pan with aluminum foil.
Spray the foil with cooking spray.
Lay the chicken in the pan and spread the pesto over all the pieces.
Bake in the oven at 375 degrees for 45 minutes.
Boil the potatoes and garlic in salted water until they are tender.
While the potatoes boil, toss the salad ingredients with 2 tablespoons of Italian dressing.
Drain the potatoes and smash them with ¼ cup of sour cream.
Heat the olive oil in a skillet.
Add the spinach, and cover with a lid.
Cook the spinach about 4 minutes, stirring occasionally, until it is tender.
Serve the chicken on a bed of spinach with the potatoes and salad.

Note: For the photo above, I used boneless, skinless chicken breasts. I used an 8 ounce jar of sun dried tomato pesto by Classico, instead of a basil pesto. 


Photo/Suzanne Pitner

More great recipes are at my Sacramento Easy Meals Examiner website.

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