3 cups fresh baby spinach
1 box (4.7 oz) Betty Crockerâ„¢ scalloped potatoes
3/4 cup boiling water
3/4 cup milk
2 tablespoons butter, melted
4 boneless skinless chicken breasts (1 1/4 lb)
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cups cherry or grape tomatoes
1/2 cup shredded mozzarella cheese (2 oz)

Heat oven to 450°F. Spray 13x9-inch (3-quart) baking dish or 3-quart casserole with cooking spray.

Spread spinach in baking dish. In medium bowl, stir Potatoes, Sauce Mix, boiling water, milk and 1 tablespoon of the butter. Spread potato mixture over spinach. Place chicken breasts on potato mixture. Drizzle chicken with remaining tablespoon of butter; sprinkle with Italian seasoning and salt. Place tomatoes around chicken in dish.

Bake uncovered 25 minutes. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes.

Tips:

Sprinkle 1/4 teaspoon crushed red pepper flakes on the chicken along with the salt and Italian seasoning for a little extra heat.

Add even more color and flavor to this easy dinner by topping with some chopped fresh basil leaves before serving.

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