Friday, August 30, 2013

Spinach and Cheese Smothered Chicken and Mushrooms Recipe

I was a little intimidated by this recipe at first. It seemed like a lot was going on at once – but it turned out to be much easier than I had imagined. Not to mention the taste. The spinach and cheese gave the chicken a spinach dip taste. The mushrooms were amazing. So so good. And I managed to do it all in about 30mins.

Chicken Breast

4-5 Boneless Breasts (I use only 3 usually. We use the leftover spinach for a dip)

1 tablespoon garlic powder

1 tablespoon seasoned salt

1 teaspoon black pepper

1 Cup or 5 slices of Mozzarella Cheese

Preheat your oven to 350.

Go ahead and season both sides of the chicken with the garlic powder, salt and pepper. Coat your baking pan with non-stick spray. Pop the chicken breasts in for 15mins.

Creamed Spinach

1 large bag of spinach leaves (Or 1 frozen package of spinach. I just let mine defrost for about 30mins.)

4 ounces of cream cheese

¼ cup Shredded Parmesan (You can use grated Parm as well)

2 gloves of garlic (minced or grated)

3 Tablespoons of red onion minced (you can sub with onion powder or regular yellow onion)

2 Tablespoons of olive oil

Salt and Pepper to taste

In a skillet I heat up my onion and olive oil. Add your garlic and spinach. Let it sauté for about 10mins. It will cook down quite a bit if you are using fresh spinach.

Sautéed Mushrooms

8 ounces of sliced mushrooms (I use Portobello)

½ butter or margarine

2 tablespoons olive oil

2 cloves garlic (minced or grated)

Salt and pepper to taste

While my spinach is cooking down, grab another skillet and warm up your oil and butter. Add your mushrooms and garlic. Let them sauté for about 10mins then add your salt and pepper.

You can now add your cream cheese and parmesan to your spinach. Let it continue to cook until the cream cheese is completely melted – stirring regularly. Then remove spinach from heat.

Pull out your chicken breasts. Cover each breast with a generous amount of the creamed spinach. Once your mushrooms have browned, go ahead and top them on the spinach and chicken.

Now for your mozzarella cheese. You can use slices of shredded cheese. Generously top each piece of chicken. Place your chicken back into the oven for another 15mins or until juices run clear.

Smothered Spinach and Mushroom Chicken is one of the best meals I have had in a long time. I was proud of myself for making it – and for how awesome it tasted.


Post a Comment