STOCKED CHICKEN AND MUSHROOM SPINACH STIR-FRY
STOCKED CHICKEN AND MUSHROOM SPINACH STIR-FRY
Ingredients
- This recipe calls for 4 chicken breasts that have been deboned and skinned
- a wedge of Neufchatel cheese (around 8 ounces)
- Salad dressing mix, Italian style, 17 grams
- The equivalent of 8 ounces of fresh spinach
- 8 ounces of sliced fresh mushrooms
- An Onion, Cut in Half
- Shredded Mozzarella: 1 1/2 Cups The perfect combination of provolone and parmesan cheese
- Amount of salt to taste: 1 teaspoon
- Pepper, to taste (1 teaspoon)
Directions
- 1
First, grease the baking dish with olive oil and place it in an oven preheated to 350 degrees. Caramelize the onions in a skillet, then add the mushrooms and cook until they begin to brown.
- 2
Second, put the chicken breasts in the pan and mix the Neufchatel cheese and Zesty Italian Dressing packet together until smooth.
- 3
In the third step, spread the cream cheese mixture on top of each chicken breast by dividing the mixture into four equal amounts. Spread the onion and mushroom mixture over the spinach, and then add all of the spinach to the pan.
- 4
Fourth, season with pepper and salt to taste, then top with a mixture of shredded mozzarella, provolone, and parmesan. For around 30 minutes, you may forget about it in the oven.
- 5
Fifth, take it out of the oven and serve it with a pilaf or risotto.
- 6