Deliciously Light Baked Tuscan Chicken

Preheat the oven to 350 F.

Cut your chicken breast into 6-8 pieces. You can also cut them smaller and have them like tenders.

Season the chicken with Italian seasoning, salt and black pepper on each side. Make sure to cover it completely.

Grab a large skillet, previously coated with cooking spray, and place it over medium to high heat. When hot, add your chicken pieces. We want to cook it until golden on the outside on each side. This will take about 1 to 2 minutes per side. At this point the chicken shouldn’t be cooked on the inside. They will be finished in the oven.

When your chicken is ready, set aside.

In the same skillet where you were browning the chicken, add in the unsweetened greek yogurt, fat free milk minced garlic, salt and pepper. If you don’t have garlic cloves, feel free to use garlic powder. Stir to combine all the ingredients and to include the flavor the chicken left in the pan.

If you are using a cast iron skillet you can leave the ingredients in it. If you need to change into a baking pan, coat it with some cooking oil first, then add the sauce and place the chicken on top.

Add your sun dried tomatoes over the chicken, try to use medium size pieces, if they are too big, cut them in half.

Before putting the chicken in the oven and sprinkle the parmesan cheese covering completely.

Place in the oven for 10 minutes. Then remove from the oven and flip the chicken and put it back in the oven for 10 minutes more.

For the last 5 minutes add the spinach and give it a stir.

When ready, serve as you prefer and remember to grab sundried tomatoes and spinach to add on top.