This delightful dish, offered by talented cook and guest Chef JB Young, will become a household favorite—promise! It contains many components of sheer deliciousness; Astringent spinach and mushrooms, creamy gooey cheeses and the mild flavor of white wine. Serve with a side of rice or pasta, grilled corn and a fresh summer fruit salad for dessert. Scrumptious with a capital S!!

Creamed Spinach:

1 large bag of spinach leaves

4 ounces cream cheese

1/4 C shredded parmesan cheese

2 cloves garlic, minced

3 T red onion, minced

2 T olive oil

Salt and pepper to taste

Sautéed Mushrooms:

8 ounce package of mushrooms, sliced

1/2 stick butter

2 T olive oil

1/2 C white wine

2 cloves garlic, minced

Salt and pepper to taste

Chicken:

4-5 boneless chicken breasts

8-10 slices Mozzarella cheese, cut into 1/8 inch slices

1 T garlic powder

1 T seasoned salt

1 teaspoon pepper

Preheat the oven to 350 degrees.  Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken.  Bake for 16 minutes.

Meanwhile, make the creamed spinach.  Over medium-high heat, melt 2 T olive oil in large skillet.  Add onions and sauté 2-3 minutes.  Add spinach and garlic.  It will shrink quite a bit.  When it’s cooked through, stir in cream cheese and parmesan.  Continue cooking and stirring until cream cheese is melted.  Remove from heat.

For the mushrooms, melt butter and 2 T olive oil in a skillet.  Add mushrooms and cook until lightly browned.  Don’t season with salt until they are browned or they will never brown.  Deglaze the pan with the wine.  Add garlic and season with salt and pepper.  Cook until most of the wine is reduced.

Flip the chicken pieces over.  Divide spinach and mushrooms over the top of each breast.  Lay two slices of cheese over each piece of chicken.  Cook another 12-14 minutes or until cheese is browned and chicken is done.