Smotheredchickenbreastswithspinach Recipes

SMOTHERED CHICKEN BREASTS WITH ASIAGO, MUSHROOMS AND SPINACH

Steps:

• Preheat the oven to 350 F (175 C).
• Set out three shallow dishes, and put the flour in one, the egg in other and the breadcrumbs in the third.
• Dip the chicken pieces in the flour, shake off any excess, then dip in the egg and finally press into the bread crumbs to coat well.
• Heat the oil in a heavy bottomed skillet over medium high heat and cook the chicken until browned and crispy, about 3 - 4 minutes per side.
• Place the cooked chicken in the bottom of a casserole dish.
• Toss the mushrooms and spinach together with the olive oil and balsamic in a bowl, then press this firmly on top of the chicken breasts.
• Cook in the oven for about 10 minutes, then sprinkle over the cheese and cook for about 10 minutes more, until the cheese is melted and the spinach is wilted and cooked.
• Remove and serve with rice, risotto or pasta on the side.

SMOTHERED CHICKEN WITH SAUTEED MUSHROOMS & CREAMED SPINACH RECIPE - (4.1/5)

Steps:

• Preheat the oven to 350°F. 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 tablespoons 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 tablespoons 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.

SMOTHERED CHICKEN BREASTS WITH SPINACH

Steps:

• Preheat oven to 375 degrees.
• Spray a 9x13 pyrex dish with olive oil.
• Fill the pan with spinach.
• Place the chicken breasts on top of the spinach and cover with sauce. Cover with foil and bake for 30mins.

SMOTHERED CHICKEN BREASTS

Steps:

• Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 13-15 minutes or until juices run clear; remove and keep warm.
• In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and brown sugar until onion is golden. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese.

SPINACH AND ARTICHOKE STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 425°F.
• Combine mozzarella, garlic, 1/4 cup Parmesan and 1/4 cup mayo in large bowl. Add artichokes and spinach; mix lightly.
• Use sharp knife to make lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side of chicken. Fill pockets with spinach mixture; place on rimmed baking sheet sprayed with cooking spray.
• Spread remaining mayo onto tops of chicken breasts. Combine cracker crumbs and remaining Parmesan; sprinkle over chicken.
• Bake 20 min. or until chicken is done (165ºF).