Creamy Spinach Chicken
From Valoriest 8 years agoIngredients
- CREAMED SPINACH: shopping list
- 1 large bag of spinach leaves shopping list
- 4 ounces cream cheese shopping list
- 1/4 C shredded parmesan cheese shopping list
- 2 cloves garlic, minced shopping list
- 3 T red onion, minced shopping list
- 2 T olive oil shopping list
- Salt and pepper to taste shopping list
- SAUTEED MUSHROOMS: shopping list
- 8 ounce package of mushrooms, sliced shopping list
- 1/2 stick butter shopping list
- 2 T olive oil shopping list
- 1/2 C white wine shopping list
- 2 cloves garlic, minced shopping list
- Salt and pepper to taste shopping list
- THE CHICKEN: shopping list
- 4-5 boneless chicken breasts shopping list
- 8-10 slices Mozzarella cheese, cut into 1/8 inch slices shopping list
- 1 T garlic powder shopping list
- 1 T seasoned salt, like Lawry's shopping list
- 1 teaspoon pepper shopping list
How to make it
- Preheat the oven to 350 degrees.
- Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes.
- Meanwhile, make the creamed spinach.
- Over medium-high heat, melt 2 T olive oil in a skillet.
- Add in the onions and saute 2-3 minutes.
- Add in the spinach and garlic. It will shrink ridiculously.
- 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:
- Melt butter and 2 T olive oil in a skillet.
- 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 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.
- Lay two slices of cheese over each piece of chicken.
- Cook another 12-14 minutes or until cheese is browned and chicken is done.
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