Ingredients

  • 1 large bunch spinach, deveined and rinsed
  • 1 medium onion-chopped
  • 1 clove garlic-grated
  • ¾ cup fresh mushrooms, chopped
  • ½ cup Parmesan Cheese, grated
  • 8 ounces feta cheese
  • ¼ teaspoon nutmeg
  • ¼ teaspoon seasoned salt
  • 6 large chicken breast
  • 3 teaspoons lemon juice
  • 3 tablespoons butter

Directions

1. Preheat oven to 375°. Set aside 20 spinach leaves. Do not saute these.
2. Poach chicken breasts in large skillet in about 3/4 cup water until juices are clear. About 4 minutes each side. Set chicken aside. In the hot water from the chicken, cook spinach leaves in batches until wilted. Approximately 30 seconds each batch.
3. Drain skillet, melt butter over medium-high heat. Add onion and garlic and saute about 7 minutes. Add mushrooms and saute 3 additional minutes. Place onion mixture in a bowl. Mix in nutmeg, salt, chopped spinach and feta cheese. In a lightly greased 8x11 baking dish spread half of the spinach leaves over the bottom of the pan. Cut the chicken in half and place of the chicken on top of the leaves. Cover with the mushroom mixture. Add remaining chicken. Cover with remaining leaves. Cover pan with foi. Bake for approximately 45 minutes. Let stand covered for 10 minutes. Serve with rice.

Source

Servings/Yield