Ingredients: |
Ingredients: FOR THE CHICKEN:
4-5 boneless, skinless chicken breasts or thighs, pounded thin
1 egg
1 cup Panko bread crumbs
2 T olive oil
salt and pepper
8-10 slices Provolone cheese
FOR THE CREAMED SPINACH:
2 large bags of spinach leaves
4 ounces cream cheese
1/4 C shredded parmesan cheese
2 cloves garlic, minced
1/4 C red onion, minced
2 T olive oil
Salt and pepper to taste
FOR THE SAUTEED MUSHROOMS:
1 pound of white mushrooms, sliced
2 T butter
2 T olive oil
1/2 C white wine
2 cloves garlic, minced
Salt and pepper to taste
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Directions: |
Directions:Preheat the oven to 350 degrees.
Make the chicken: Wash chicken, pound very thin (or buy it that way) and season with salt and pepper. Dredge in egg and then the Panko. Heat oil on medium high heat and brown chicken a few minutes on each side. Cook only half way, will finish cooking in the oven. Drain chicken on paper towels. Place into baking dish.
Make the creamed spinach: Heat oil on medium high heat. Sautee onions 2-3 minutes. Add the spinach and garlic. 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. Spread evenly over the chicken in the baking pan.
Make the mushrooms: Melt butter and 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 the garlic and season with salt and pepper. Cook until most of the wine is cooked out. Place evenly over the top of the spinach in the baking pan.
Layer the cheese slices over the top. Bake uncovered for 15-20 minutes or until cheese is melted and golden and chicken is done. |
This recipe for Smothererd Chicken is from