darkSpyro

Thanks in advance

Ingredients:

- 2 boneless, skinless chicken breasts
- 1 cup fresh spinach leaves
- 1/2 cup sliced mushrooms
- 1/4 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Toothpicks

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

3. Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 5 minutes. Season with salt and pepper to taste.

4. Stir in the fresh spinach leaves and cook for another 2-3 minutes until wilted. Remove the skillet from heat and let the mixture cool slightly.

5. In a mixing bowl, combine the cream cheese and grated Parmesan cheese. Mix well.

6. Lay the chicken breasts flat and carefully slice them horizontally to create a pocket without cutting all the way through.

7. Stuff each chicken breast with the creamy mushroom and spinach mixture. Secure the openings with toothpicks.

8. Season the stuffed chicken breasts with a bit of salt and pepper.

9. Heat a clean skillet over medium-high heat and sear the stuffed chicken breasts on each side until golden brown, about 2-3 minutes per side.

10. Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.

11. Once cooked, remove the toothpicks and serve your creamy spinach and mushroom stuffed chicken breasts hot. You can garnish them with a bit of extra grated Parmesan cheese for an extra gourmet touch.

Eat it raw

Creamed spinach! One of my fav sides. Also can be used as a dip!

4 tablespoons unsalted butter
1 medium yellow onion, minced
3 cloves garlic, minced
4 teaspoons Kosher salt, divided
1 teaspoon coarse ground black pepper
1/2 teaspoon nutmeg, freshly grated
1/4 cup flour
3 1/2 cups half-and-half
2 1/4 pounds fresh leaf spinach, or one pound frozen
1 cup mozzarella cheese
4 ounces cream cheese
1/2 cup Parmesan cheese, grated
Instructions

Bring a large pot of water to a boil with two teaspoons of salt.
Add the spinach and cook just until wilted, about 1 minute.
Drain the spinach in a strainer or colander.
Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
Chop the spinach bundles into a ¾ inch width.
In a large skillet melt the butter with the garlic and onions.
Cook on medium low for 8-10 minutes or until the onions are translucent.
Add in the remaining kosher salt, black pepper and nutmeg.
Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
Add the half an half and cook until boiling.
Add in the mozarella cheese and cream cheese.
Cook for 6-8 minutes or until the mixture has thickened.
Add in the spinach and the Parmesan cheese and stir to combine.

Thank you guys I have like 400 grams of frozen spinach in me fridge.

FROZEN???

I bought too much and had to freeze it all .

LE GASP

throw some spinach down in your bibimbap