Tuesday, March 26, 2013

Spinach and Mushroom Smothered Chicken

This was a wonderful chicken recipe that I made on a night that my non-vegetable eating son was gone. ;) It is a company-worthy recipe that will make it into my regular rotation.



FOR THE CREAMED SPINACH:
1 large bag of spinach leaves
2 ounces reduced fat cream cheese
1/8 C shredded parmesan cheese
2 cloves garlic, minced
3 T onion, minced
olive oil in a mister bottle
Salt and pepper to taste
FOR THE SAUTEED MUSHROOMS:
8 ounce package of mushrooms, sliced
1 T butter
olive oil in mister bottle
1/2 C white wine
2 cloves garlic, minced
Salt and pepper to taste
FOR THE CHICKEN:
4 boneless chicken breasts, sliced in half horizontally to make 8 thinner breast portions
2 oz slices shredded Mozzarella
garlic powder
seasoned salt
pepper
Preheat the oven to 350 degrees.  Spray a 9 x 13 baking dish with no-stick spray. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken.  Bake for 16 minutes.
Meanwhile, make the creamed spinach.  Spray a non-stick skillet with olive oil. Over medium-high heat, saute the onions for 2-3 minutes.  Add in the spinach and garlic.  It will shrink drastically.  When it's cooked through, stir in the cream cheese and parmesan cheese.  Continue cooking and stirring until the cream cheese is melted.  Remove from heat.
For the mushrooms, spray a skillet with olive oil. Melt the butter, and add the mushrooms in and cook until browned all over.  Deglaze the pan with the 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. Sprinkle the mozzarella over each piece of chicken.  Cook another 15 minutes or until cheese is browned and chicken is done.

Recipe modified from Bacon, Butter, Cheese and Garlic

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