Thursday, August 21, 2014

Mushroom and Spinach Herbed Chicken

Mushroom and Spinach Herbed Chicken

  • 2 packages of thin chicken breasts, approx 2lbs
  • 6-7 slices of thin prosciutto
  • Small bag of fresh spinach
  • 8 oz can of sliced mushrooms (I didn't use the whole can)
  • 1 envelope Lipton Recipe Secret's Savory Herb and Garlic (hard to find, was able to get mine at Walmart)
  • 1/2 C Moscato wine (anything sweet and white will do)
  • 1/4 C Olive oil
  • 8 oz shredded mozzarella
  1. Preheat oven to 375 degrees. Spray a 13 x 9 pan with olive oil.
  2. Layer uncooked chicken in two layers in pan, layer prosciutto ontop.
  3. Spread spinach across prosciutto, sprinkle with a little kosher salt and coarse black pepper.
  4. Top with mushrooms.
  5. Whisk together olive oil, wine and savory herb envelope, pour evenly into 13 x 9 dish.
  6. Cover pan, loosely with foil and bake for 25-30 minutes.
  7. Top with cheese and bake for 5 minutes more.

*Adapted from Cheryl's Fancy Pants Chicken

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