There are so many boring chicken recipes out there!
You know, it’s the same thing over and over and no one likes dry chicken. In my quest to eat more yummy chicken recipes, I created this masterpiece which disguises spinach for all you veggie haters. It’s easier than it looks and is a crowd pleaser. I like to pair with some rice + steamed broccoli to keep it simple. Makes plenty of leftovers so portion up into your Tupperware and lunch for the next few days is covered.
5-6 boneless, skinless chicken breasts, flattened
1 package (12oz) mushrooms, sliced
½ red or white onion, sliced
3 cloves of garlic, diced
4-5 cups spinach
2 oz. reduced fat cream cheese, softened
5-6 slices thin Swiss cheese
Extra virgin olive oil
Salt, pepper, garlic salt & Italian seasoning
Preheat oven to 350° degrees. Place chicken breast on cutting board and cover with wax paper. Using mallet, pound chicken until flat (about 1” thick) for more even cooking. Season both sides with salt, pepper, garlic powder and Italian seasoning. Heat a medium sized skillet pan over medium-high heat and drizzle with olive oil. Sear both sides of all chicken breasts. Place into lightly greased 9×13 glass baking dish. Pop into the oven for about 10 minutes while preparing the toppings.
Slice onions and mushrooms then sauté with garlic cloves and more seasonings over medium heat until tender. Set aside. Using same skillet pan, reduce heat to low-medium and place spinach into pan. Cut cream cheese into chunks and stir to cream spinach. (I hate spinach tails so I always remove those too!) Spinach will wilt and shrink a ton! Remove chicken from oven and top with creamed spinach then onion/mushroom mixture. Top each chicken breast with a thin slice of Swiss cheese (use a half slice of cheese to reduce fat) and sprinkle with Italian seasoning. Bake for an additional 15-20 minutes depending on thickness of chicken. Broil the tops for 1-2 minutes, watching carefully for browned bubbly cheese.