Recently, one of my Zumba ladies came to class absolutely raving about a baked chicken recipe she had made. She listed off the ingredients: chicken, ham, spinach, mushroom, white wine, onion soup mix; and I had to admit, it sounded divine!
When I got home, my best friend, Google, and I got to work and honed in on the recipe! I made a few adjustments: prosciutto, fried onions, fresh herbs and got to work.
The recipe was just as easy and delicious as promised. It was another hit that the entire family enjoyed, even my picky eaters!
If you can’t find thinly cut chicken breasts, butterfly thicker chicken.
Instead of fresh herbs, you can use 1 teaspoon each dried herbs or 1 tablespoon Italian Herb blend
Baked Chicken with Spinach & Mushrooms
Adapted from Epicurious
2 lbs thin cut boneless skinless chicken breasts
6 slices prosciutto
2 tbsp each fresh basil, chives, thyme, and parsley, chopped
2.5 oz fresh baby spinach (half a bag)
8 oz baby Portobello mushrooms, sliced
2/3 cup dry white wine (I used Pino Grigio)
¼ cup extra virgin olive oil
1 tbsp beef bouillon powder
¼ cup dried minced onions
1 tbsp onion powder
Dash of celery salt
Dash of turmeric
1 ½ cup mozzarella/provolone blend shredded cheese
½ cup French fried onions
Preheat the oven to 375 degrees F.
Place a layer of chicken in the bottom of a greased baking dish. Place a slice of prosciutto on top of each chicken breast. Layer the remaining chicken and prosciutto over the top and sprinkle with half of the herbs.
Top with the spinach, mushrooms, and remaining herbs and season with freshly ground pepper.
Whisk together the wine, olive oil, bullion, minced onions, onion powder, celery salt, and turmeric and pour over the chicken. Cover (with a lid or foil) and bake for 30-45 minutes (depending on chicken thickness) or until the chicken is cooked through.
Sprinkle the cheese over the chicken bake, followed by the fried onions. Bake uncovered for 5 minutes or until the cheese is melted and the onions are browned. Serve immediately.