Smothered Chicken

I got everything crossed off of my to-do list today.  It was a beautiful Spring Sunday.  All the windows were open!  Nothing feels better than fresh air.
I chose a Pinterest recipe tonight.  I had some chicken breast to use up that were in the freezer. Actually other than a few things I had much of this recipe on hand.  This recipe is easily found on Pinterest, therefore, I am not bothering making this printable.

Smothered Chicken

For the Creamed Spinach:

1 bag of fresh spinach
4 oz. cream cheese
1/4 c. shredded parmesan
2 cloves of garlic, minced
3 T. minced red onion
2 T. olive oil
salt and pepper

For the Sauteed Mushrooms:

8 oz. Mushrooms, sliced
1/2 stick of butter
2 T. olive oil
1/2 c. white wine
2 cloves of garlic minced

For the Chicken:

4-5 boneless chicken breasts
6-8 slices of mozzarella
1 T. garlic powder
1 T. season salt
1 tsp. pepper

Preheat the oven to 350 degrees.
Sprinkle the garlic powder, season salt and pepper on both sides of the chicken.
Bake for 15 minutes.

Meanwhile make the creamed spinach. Over medium heat, heat the olive oil.  Add the onions and saute for a few minutes.
Add the garlic and saute another minute.
Add the spinach and cook down. Melt in the cream cheese and the parmesan and stir to combine.

For the mushrooms, melt the butter in the 2 T. olive oil in a skillet.  Saute the mushrooms and garlic until all the liquid is reduced and they are golden.

De-glaze the pan until the wine has cooked off.

Assemble, turn the chicken pieces over.
Top with spinach.

Top with mushrooms.

Layer the mozzarella slices over the layers.
Bake until brown and bubbly.

Now for some tips! Over all this was pretty simple and tasted good.  In my opinion a little too salty and the richness was not necessary.  Cut back on the season salt.  Halve the parmesan.  Use less of the cream cheese. And use the mozzarella sparingly. This could easily be made way more healthy!!