2 Tbsp oil
4 boneless, skinless chicken breasts
1 tsp salt
1 tsp pepper
¼ cup butter
2 Tbsp fresh garlic, minced
1 Tbsp lemon juice
1 Tbsp Italian seasoning
½ cup heavy cream
¼ cup shredded Parmesan cheese
2¼ cups shredded mozzarella cheese
1½ lbs fresh spinach, cooked
8 oz white button mushrooms, cleaned and thinly sliced
¾ cup crisp bacon, crumbled or bacon bits
Preheat oven to 400°F. Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper. Place in skillet. Brown on both sides. Remove from pan. Set aside. Melt butter in medium saucepan. Add garlic, lemon juice, Italian seasoning, cream, Parmesan, and ¼ cup mozzarella, stirring constantly until cheese is melted and mixture is well combined. Place spinach in bottom of baking dish. Add mushrooms followed by chicken. Pour cream mixture over chicken. Top with remaining mozzarella and bacon. Bake for about 20 minutes, or until internal temperature of chicken reaches 165°F. Serves 4.
Serving Suggestion—Serve with rice or noodles.
Wine Recommendation: Tassel Ridge Iowa Candleglow® White
Chicken is usually mild flavored, and Iowa Candleglow® White from Tassel Ridge is a dry, fruity white that will complement it perfectly. Iowa Candleglow White has pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. This dry white is made from La Crescent, Brianna, and Edelweiss grapes grown in our Mahaska County, Iowa, vineyards. Serve Iowa Candleglow White with lightly flavored foods or just sip it by itself. Serve chilled.
Category : KIOA Recipe of the Week Posted on April 10, 2017