Chicken Topped with Mushrooms and Creamed Spinach
Ingredients:
- spinach leaves - 1 large bag
- cream cheese - 4 ounces
- shredded parmesan cheese - 1/2 c
- cloves garlic, minced - 2
- red onion, minced - 3
- olive oil - 2 T
- salt and pepper - to desired taste
- mushrooms, sliced - 8 ounce package
- butter - 1/4 c
- olive oil - 2 T
- white wine - 1/2 c
- cloves garlic, minced - 2
- salt and pepper - to desired taste
- boneless chicken breasts - 4 - 5
- Mozzarella cheese, cut into 1/8 inch slices - 8 - 10
- garlic powder - 1 T
- seasoned salt - 1 T
- pepper - 1 t
Instructions:
Sprinkle both sides of chicken with 1 T garlic powder, 1 t seasoned salt and 1 t pepper. Bake in a preheated 350 degree oven for 16 minutes.
Prepare creamed spinach -- In a skillet over medium high heat, heat 2 T olive oil. Add onions and saute 2 - 3 minutes, stir in spinach and garlic. When cooked through, stir in cream cheese and parmesan cheese. Cook and stir until cream cheese is melted, remove from heat.
Prepare mushrooms -- In a skillet melt 1/4 c butter with 2 T olive oil. Add mushrooms, cook until brown. DO NOT season with salt until they are browned or they will never brown. Add wine to deglaze the pan, add garlic, season with salt and pepper. Cook until most of the wine is cooked out.
Turn chicken pieces over. Divide spinach and mushrooms over the top of each breast. Lay two slices of cheese on each piece of chicken. Bake for another 12 - 14 minutes, until cheese is browned and chicken is done.
