Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts (cut into cutlets or strips)
- 1.5 cups Low-fat or full-fat cottage cheese
- 1/2 cup Grated Parmesan cheese
- 2 cloves Garlic, minced
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Onion powder
- 2 cups Fresh baby spinach
- Salt and black pepper to taste
- 1 tablespoon Olive oil
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking dish with olive oil or non-stick spray. Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, and onion powder. Arrange the chicken in a single layer in the prepared baking dish.
- Place the cottage cheese, minced garlic, smoked paprika, and half of the Parmesan cheese into a blender or food processor. Blend until the mixture is completely smooth and creamy. If you prefer a bit of texture, you can skip the blender and just whisk it vigorously, but blending ensures the “curds” disappear into a sauce.
- Scatter the fresh baby spinach over the chicken breasts in the pan. Pour the blended cottage cheese sauce evenly over the chicken and spinach. Use a spoon to spread it so every piece of meat is fully covered. Sprinkle the remaining Parmesan cheese over the top for a golden crust.
- Place the dish in the oven and bake for 22–25 minutes. The internal temperature of the chicken should reach 165°F (74°C). The sauce should be bubbly, and the cheese on top should be slightly browned. Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to set.
- Cook Time: 40 minutes