Creamy Herbed Chicken
1 pound chicken breast, sliced into 4
1 teaspoon sea salt (to taste), divided
1 teaspoon freshly ground black pepper (to taste), divided
3/4 teaspoon paprika
1 teaspoon dried oregano
1 cup heavy cream
1 tablespoon cornstarch
3 minced garlic cloves
4 oz canned mild green chilies
1 cup chopped fresh spinach
Preheat the oven to 400 degrees f.
Slice chicken breast down the center or pound the chicken until 1/2 inch thick.
In a small bowl combine ½ teaspoon salt, ½ teaspoon pepper, dried oregano, and paprika. Mix together.
In a 11x7 baking dish arrange the chicken breast. Sprinkle half the seasoning on the chicken breast. Flip and season the other side.
In a measuring cup, combine heavy cream, green chilies, garlic cloves, ½ teaspoon salt, ½ teaspoon black pepper and cornstarch. Mix well until thoroughly combined.
Pour the heavy cream mixture over the chicken. Bake in the oven, uncovered, for 25-30 minutes.
Remove from the oven and sprinkle with chopped spinach and shredded cheese. Bake in the oven for an additional 10 minutes or until the cheese is melted and bubbly.
Serve over pasta or rice and garnish with chopped Italian parsley and crushed red pepper.