Loaded Chicken

Ingredients:

4 boneless skinless chicken breasts

1 bag large size baby spinach

10 oz baby bella mushrooms, sliced

1/4 cup + 2 tbsp unsalted butter

4 tbsp olive oil, divided

2 tbsp chopped onion

4 garlic cloves, minced, divided

1/2 cup dry white wine

1/4 cup grated Parmesan cheese

4 oz cream cheese

4 thick slices whole milk mozzarella

Seasoned Flour:

1/2 cup flour

2 tsp garlic powder

1 tsp kosher salt

1/4 tsp pepper

Directions:

Mix the seasoned flour ingredients and place on a large plate.

Dredge each chicken breast in the seasoned flour.

Melt 2 tbsp of the butter in a large skillet and brown chicken breasts on each side until golden brown. Remove from pan and set aside.

For the mushrooms, add the remaining butter and 2 tbsp olive oil to the same skillet. Add mushrooms and brown over medium heat. Add wine and half of the minced garlic, scraping up all the browned bits on the bottom of the pan. Continue cooking until the wine is absorbed. Remove from pan and set aside.

For the creamed spinach, in a deep saucepan over medium heat, add the remaining 2 tbsp of olive oil. Add chopped onion and sauté about 5 minutes. Add spinach and remaining garlic and cook until spinach is wilted. Add Parmesan and cream cheeses and cook until cream cheese is melted. Remove from heat.

To assemble, preheat oven to 350 degrees F. Place chicken in a 13 x 9-inch baking dish, top with mushrooms, then creamed spinach, and a slice of cheese over each chicken breast. Bake for about 20-25 minutes or until cheese is melted and begins to brown.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes | Kcal: 600 kcal | Servings: 4