8 oz package mushrooms, sliced
1/2 stick butter
2 TBS olive oil
1/2 cup white wine
2 cloves garlic, minced
Salt and pepper to taste
For the creamed spinach:
1 large bag of spinach leaves
4 ounces cream cheese
1/4 cup freshly shredded Parmesan cheese
2 cloves garlic, minced
3 TBS onion, minced
2 TBS olive oil
Salt and pepper to taste
For the chicken:
4-5 boneless chicken breasts (mine were very thick so I only used 3 breast, butterflied them and then cut in half so I ended up with 6 pieces of chicken)
8-10 slices Mozzarella cheese, cut into 1/8 inch slices
1 TBS garlic powder
1 TBS seasoned salt, like Lawry's
1 TBS pepper
Preheat the oven to 350 degrees.
For the mushrooms, melt butter and 2 TBS olive oil in a skillet. Put the mushrooms in the pan 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 the garlic and season with salt and pepper. Cook until most of the wine is cooked out. Set aside.
While the mushrooms are cooking, in another skillet melt 2 TBS olive oil over medium-high heat. Add the onions and saute 2-3 minutes. Add 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 the heat. Set aside.
While the spinach is cooking, sprinkle the garlic powder, seasoned salt and pepper on both sides of the chicken. Bake for 16 minutes.
After the chicken has baked for 16 minutes, turn them 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 the chicken is done.
Source: www.cookingrecipecentral.com
Janice
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