Ingredients
6 thinly sliced chicken breasts
1 container green onion cream cheese, softened (vegan, I prefer Daiya)
1/4 c. olive oil
1/2 c. chicken stock/broth (GF, yeast free, organic, NonGmo)1 large pkg. sliced mushrooms wiped off (organic)
1 small bag fresh baby spinach (organic)
Herb and Garlic Seasoning, to taste
freshly ground black pepper, to taste
salt, to taste (kosher)8 oz. Mozzarella cheese, shredded (vegan, I personally prefer Daiya)
Directions
Preheat oven to 375 degrees.
Wash chicken and pat dry with paper towels. Rinse and drain spinach; pat dry.
In a 9 x 13 pan, place chicken in single layer; top with spinach and mushrooms; sprinkle seasonings on the top.
In a bowl, add softened cream cheese; whisk in oil and chicken stock/broth; pour over mixture.
Cover with foil, but do not seal or crimp sides.
Bake 20 minutes; remove foil; bake uncovered 20-25 minutes; sprinkle on Mozzarella cheese; bake uncovered 10 minutes or until starting to brown. Remove from oven.
Cool 10 minutes; serve.
Wash chicken and pat dry with paper towels. Rinse and drain spinach; pat dry.
In a 9 x 13 pan, place chicken in single layer; top with spinach and mushrooms; sprinkle seasonings on the top.
In a bowl, add softened cream cheese; whisk in oil and chicken stock/broth; pour over mixture.
Cover with foil, but do not seal or crimp sides.
Bake 20 minutes; remove foil; bake uncovered 20-25 minutes; sprinkle on Mozzarella cheese; bake uncovered 10 minutes or until starting to brown. Remove from oven.
Cool 10 minutes; serve.
Prep Time
Cook Time
Recipe Borrowed From: https://faxo.com/recipes/72581/chicken-spinach-and-mushroom-low-carb-oven-dish
Comments
Post a Comment