Receta Loaded Chicken
Loaded Chicken
September 23, 2015 by Judith Hanneman
This chicken is loaded with creamed spinach, delicious sauteed mushrooms and plenty of cheese. Fussy but well worth it
Trust me. There is a piece of chicken under all that cheese and mushrooms!
OK…this one is a little more fussy than what I usually do, but when I first saw this chicken dish in a photo, my tongue was hanging out so far it was almost to the floor and I was drooling immensely. When I get that reaction, I WILL fuss!
The original recipe comes from BaconButterCheeseGarlic. I have to say my philosophy is about the same as hers regarding basic food groups…those stated in her website’s name. I made a few minor changes in the original, basically I didn’t par cook the chicken in the oven. I used seasoned flour and browned in butter (a basic food group LOL). I used baby bella mushrooms instead because of the increased flavor. If you visit that link there are some drool-worthy fried smashed potatoes that I could dive right into. There’s also an incredible tip for sauteeing mushrooms that I never knew and was glad that I read it.
This is insanely delicious, definitely on my regular rotation now–but there’s only one change I’m making and the recipe I give contains that change–I’m using LESS cheese. Now I never thought I’d EVER say those words, but even for me the original had too much cheese. So next time I use half the amount.
I served with a baked potato, but this would be super with rice or pasta.
Loaded Chicken Author: Judith Hannemann Serves: 4 Ingredients
4 boneless skinless chicken breasts 1 bag (large size) baby spinach 10 oz baby bella mushrooms, sliced ¼ cup + 2 tbs unsalted butter 4 tbs olive oil, divided 2 tbs chopped onion 4 garlic cloves, minced, divided ½ cup dry white wine ¼ cup grated Parmesan cheese 4 oz cream cheese 4 thick slices whole milk mozzarella
Seasoned Flour: ½ cup flour 2 tsp garlic powder 1 tsp kosher salt ¼ tsp pepper Instructions
Mix the seasoned flour ingredients and place on a large plate Dredge each chicken breast in the seasoned flour Melt 2 tbs of the butter in a large skillet. Brown chicken breasts on each side until they are golden brown. Remove from pan and set aside.
For The Mushrooms: In the same skillet the chicken was browned in, add the remaining butter and 2 tbs olive oil Add the mushrooms and brown over medium heat. Add the wine and half of the minced garlic and scrape up all the browned bits on the bottom of the pan. Continue cooking until the wine is absorbed. Remove from pan and set aside.
For The Creamed Spinach: In a deep saucepan over medium heat, add the remaining 2 tbs of olive oil; heat through Add the chopped onion and saute about 5 minutes. Add the spinach and the garlic and cook until spinach is wilted Add the Parmesan and cream cheeses Cook until cream cheese is melted. Remove from heat and set aside
To Assemble: Preheat oven to 350 degrees F Place chicken in a 13 x 9-inch baking dish Top with the mushrooms Next top with the creamed spinach Place 1 slice of cheese over each chicken breast Bake for about 20-25 minutes or until cheese is melted and begins to brown. 3.3.3077
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