Popeye
From DetroitTokyo 14 years ago
- 5min prep, 15min coo to make
- Serves 4
We tried a dish by this name at a local bar & grill and while it was good it was a little over the top - too creamy, too cheesy, and overall too decadent (I guess there is such a thing!) to finish. This is my version which is lighter but just as flavorful and satisfying.
Ingredients
- 4 cooked boneless skinless chicken breasts seasoned with salt & pepper (I grilled mine but you can use any method you like) shopping list
- 8 oz. button mushrooms, sliced shopping list
- 1 tbsp butter shopping list
- black pepper & sea salt, freshly ground to taste shopping list
- 1 batch Creamed Spinach shopping list
- 1 cup shredded cheese (I used Monterrey Jack/Cheddar/Mozzarella blend) shopping list
How to make it
- Preheat oven to 350F. Prepare a baking dish with cooking spray.
- Melt butter over medium heat in a skillet. Add mushrooms and season with salt & pepper. Cook, stirring, until they begin to release their own juice. Remove from heat.
- Place chicken breasts in prepared baking dish. Spoon mushrooms over top. Top with creamed spinach and finally with shredded cheese. Bake for 15 minutes or until heated through and cheese is melted.
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