Ingredients
| Creamed Spinach |
| 1 Lb. Bag Baby Spinach Leaves |
| 4 oz. Cream Cheese |
| ¼ Cup Parmesan Cheese, Shredded |
| 2 Cloves Garlic, Minced |
| 3 Tbsp. Red Onion, Minced |
| 2 Tbsp. Olive Oil |
| Salt and Pepper, To-Taste |
| Sautéed Mushrooms |
| 8 oz. Baby Bella Mushrooms, Sliced |
| ½ Stick Butter |
| 2 Tbsp. Olive Oil |
| ½ Cup White Wine |
| 2 Cloves Garlic, Minced |
| Salt and Pepper, To-Taste |
| Chicken |
| 4 Chicken Breasts, Boneless, Skinless |
| 8- 1/8” Mozzarella Cheese Slices |
| 1 Tbsp. Garlic Powder |
| 1 Tbsp. Lawry’s Seasoned Salt |
| 1 Tsp. Pepper |
Instructions
- Preheat oven to 350 degrees.
- Sprinkle the garlic powder, Lawry’s seasoned salt and pepper on both sides of the chicken breast.
- Bake for 16 minutes, then remove from the oven and set aside.
While the chicken is baking, make the creamed spinach and mushrooms.
- Over medium-high heat, melt 2 Tbsp. olive oil in a skillet.
- Add in the onions and sauté 2-3 minutes.
- Add in the spinach and garlic. It will shrink a ridiculous amount. When it is cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat.
- Next, in a separate skillet, melt the ½ stick butter and 2 Tbsp. olive oil.
- Put the mushrooms in and cook until browned all over. Don’t season with salt until they are browned or they will never brown.
- Deglaze the pan with wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out.
- Flip the chicken pieces over. Divide the spinach and mushrooms over the top of each breast. Lay two slices of mozzarella cheese over each piece of chicken.
- Place in the oven and cook for 12-14 minutes until the cheese is browned and the chicken is done
Recipe From Bacon, Butter, Cheese & Garlic, May 2016
PHOTO: COURTESY OF MY DEAR FRIEND ANN W.