Harvest Fresh Creamed Spinach with Mushroom, Mozzarella and Chicken Breasts

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Servings 4

Prep. Time 5 mins

Cooking Time 40 mins


    Creamed Harvest Fresh Spinach

    Sauteed Mushrooms

    • 1 tablespoon butter or olive oil
    • 2 cloves of Harvest Fresh Gourmet Garlic
    • 6 cups cauliflower (1 small head or 1 12 ounce bag)
    • 2 cups vegetable broth or water
    • 1/2 cup gorgonzola or other blue cheese
    • salt and pepper to taste
    • 1/2 cup milk


    • 4-5 boneless chicken breasts
    • 8-10 slices Mozzarella cheese, cut into 1/8 inch slices
    • 1 tbsp garlic powder
    • 1 tbsp salt
    • 1 tsp pepper
    CREAMED HARVEST FRESH SPINACH. Preheat the oven to 350F. Sprinkle the garlic powder, salt and pepper on both sides of the chicken. Bake for 16min. Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 tbsp olive oil in a skillet, add in the onions and salute for about 2-3min. Add in the spinach and garlic. When it's cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted.

    SAUTEED MUSHROOM. In another pan for the mushrooms, melt butter and 2 tbsp olive oil in a skillet. Put the mushroom in and cook until browned all over. Don't season with salt until they are browned. Deglaze the pan with wine. Add in garlic and season with salt and pepper. Cook until most of the wine is cooked out.

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