Nutrition balance score
Unbalanced
Glycemic Index
28
Low
Glycemic Load
3
Low
Nutrition per serving
Calories933.5 kcal (47%)
Total Fat67.9 g (97%)
Carbs11 g (4%)
Sugars3 g (3%)
Protein64.7 g (129%)
Sodium2080.2 mg (104%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 bagspinach leaves

0.5 x 8 ouncecream cheese
package

¼ cupshredded parmesan cheese

2cloves garlic
minced

3 tablespoonsred onion
minced

2 tablespoonsolive oil

salt
to taste

pepper
to taste

8 ouncemushrooms
package, sliced

0.5 stickbutter

2 tablespoonsolive oil

½ cupwhite wine

2cloves garlic
minced

salt
to taste

pepper
to taste

4boneless chicken breasts

8slices Mozzarella cheese
cut into 1/8 inch slices

1 tablespoongarlic powder

1 tablespoonseasoned salt
like

1 teaspoonpepper
Instructions
Step 1
Directions:
Step 2
Preheat the oven to 350°F. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes.
Step 3
Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 tablespoons olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it’s cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat.
Step 4
For the mushrooms, melt butter, and 2 tablespoons olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don’t season with salt until they are browned or they will never brown. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out.
Step 5
Flip the chicken pieces over. Divide the 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
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