Chicken Mushroom Florentine

By Nitaj3

Ingredients

• 500 ml mushrooms, sliced 2 cup
• 2 cloves garlic, minced 2
• 1 ml dried oregano 1/4 tsp
• salt & pepper to taste -
• 15 ml cold water 1 tbsp
• 125 ml parmesan cheese, freshly grated 1/2 cup
• 4 chicken breasts, boneless skinless 4
• 60 ml sundried tomato pesto 1/4 cup
• 250 ml packed baby spinach 1 cup
• 325 ml provolone or mozzarella cheese, shredded 1 1/3 cup
• 30 ml fresh parsley, chopped 2 tbsp

Details

Servings 4

Preparation

Step 1

In a skillet, heat oil over medium heat. Saute onion for 3 minutes or until softened. Add mushrooms and saute for 5 minutes or until lightly softened . Add mushrooms and saute for 5 minutes or until lightly browned. Add garlic, oregano, salt, pepper and water. Saute for 15 seconds. Stir in parmesan and set aside.

Place chicken between two sheets of plastic wrap and pound lightly with rolling pin. Season chicken on both sides with salt and pepper. Place in single layer in lightly greased baking dish. Spread pesto over top of chicken. Top with a layer of spinach and then onion mixture. Bake in preheated 350 F (180 C) oven for 30 minutes or until chicken is no longer pink inside. Top with provolone. Bake for 5 minutes or until cheese is melted. Sprinkle with parsley.

Serves: 4