Stuffed Spinach Mushroom Chicken

This is a delicious all in one meal that bakes in the oven, covering the main dish and cooked vegetables.  It’s packed full of tasty flavors and the leftover stuffing mix is perfect in a breakfast omelet the next day.  It has a tomato, spinach, cheesy flavor mixed in with baked chicken.  A mixture of everyday flavors, packed in to one stuffed chicken breast and it’s very easy to make.

Stuffing:  You’ll need a package of (maybe two) Frozen Spinach, a package of Fresh Mushrooms, White or Yellow Onion, fresh minced garlic, and 1 can of diced tomatoes. Mozzerella and Parmesan Cheese (grated).

In a large saucepan, cook the frozen spinach, add mushrooms, garlic, onion, tomato sauce.  Cook until the ingredients mix well together.  You can add white wine if you’re in the mood, but it tastes just as good without.  Add just one or two handfuls of Mozzerella and Parmesan Cheese.  Mix the ingredients in until everything is nice and warm and the cheese is melted.

Chicken Breast:  It’s best to use boneless, skinless chicken breast if possible.  Cut the chicken down the middle and create a pocket.  You’ll want to brown the outsides of the chicken, making sure to not cook it too much.

When both the chicken and sauce has cooled to a point where you can handle it, stuff it with the hearty mixture.  Top the chicken with some butter and a little bit of the stuffing sauce and cheese for a nice look.

Bake in the oven for about 20-25 minutes.  The mixture makes for a nice, tender piece of flavorful chicken and vegetables in one bite.  There is something about the mix of baked chicken flavors with the spinach, mushroom, tomato and cheese that just works really well together.  You’ll want to use some of the chicken drippings and any leftover sauces to serve over the chicken.

You really can’t go wrong with this dish!

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