We've all seen them -- the parade of recipes on Facebook that your inner hound just cringes at the thought of. You know you'll end up eating them at someone's party sooner or later, but don't really feel called to make it yourself.
But one showed up this morning in my feed that looked pretty good...and I've been in a creative quagmire of late, foodwise, so thought I'd give it a shot.
Super easy, fairly inexpensive, and less than an hour from opening the fridge to pulling it out of the oven.
I know it's not new -- I found versions all over the interwebs -- but here it is for anyone else who's desperate for inspiration:
Cheryl's Fancy Pants Chicken
You'll need 2 packages of THIN chicken breasts (about 2 pounds - I bought BSCB and just sliced off the cutlets myself)
a few slices of prosciutto (I had 8)
a half bag of fresh spinach (4 oz)
an 8 oz package of fresh sliced mushrooms (I used baby portabellas)
1 envelope Lipton Recipe Secret's Savory Herb and Garlic (couldn't find, so I subbed a bouillon gel cup and some herbes de Provence)
1/2 C White Wine
1/4 C Olive oil
8 oz shredded mozzarella
Preheat oven to 375
spray a 13/9" pan with Pam
put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper
top with mushrooms
whisk together olive oil, wine and savory herb envelope then pour over everything.
Lay a piece of foil over (not tight)
bake for 30 minutes
top with cheese and bake for 5 minutes more.
Tasty and at least reasonably healthy -- and it got the nod from the family.
I might try it in the future as rollups, or possibly baking it over pasta, as it makes a *lot* of very nice broth with the juices from the chicken and the wine.
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...
by Joey Skladany | As a self-proclaimed sauce connoisseur and fan of barbecue varieties specifically, I was more than...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.