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
4 Chicken Breasts, Boneless, Skinless
8- 1/8” Mozzarella Cheese Slices
1 Tbsp. Garlic Powder
1 Tbsp. Lawry’s Seasoned Salt
1 Tsp. Pepper


  1. Preheat oven to 350 degrees. 
  2. Sprinkle the garlic powder, Lawry’s seasoned salt and pepper on both sides of the chicken breast. 
  3. Bake for 16 minutes, then remove from the oven and set aside.

While the chicken is baking, make the creamed spinach and mushrooms. 

  1. Over medium-high heat, melt 2 Tbsp. olive oil in a skillet.
  2. Add in the onions and sauté 2-3 minutes.
  3. 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. 
  4. Next, in a separate skillet, melt the ½ stick butter and 2 Tbsp. olive oil. 
  5. Put the mushrooms in and cook until browned all over.  Don’t season with salt until they are browned or they will never brown. 
  6. Deglaze the pan with wine.  Add in the garlic and season with salt and pepper.  Cook until most of the wine is cooked out. 
  7. 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. 
  8. 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