I do not usually cook anything with “creamy” in it’s title. Given my celiac diagnosis I am also weary of dairy, and try to avoid its lustuous temptations. However, I had low fat sour cream in my regridgerator, and was feeling a little indulgent, thus, I threw together this one dish dinner, and I don’t regret one bite of it.
4 boneless skinless organic chicken breasts
4 cups spinach
1 cup low fat sour cream
1 cup chopped mushrooms
1 chopped red pepper
1 can organic stewed tomatoes
1 tbs garlic powder
1 tbs oregano
Preheat oven to 425 degrees farenheit.
In a small bowl combine sour cream, organic stewed tomatoes, garlic powder and oregano. Mix ingredients together with a fork until uniformly mixed. Set aside.
In large baking dish (corning ware or pyrex) distribute spinach first, then lay chicken breasts over the top. Spread sour cream mix over the chicken breasts then add the mushrooms and red peppers.
Bake for approximately 25-35 minutes.
Remove and enjoy. Serves 4