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Chicken Prosciutto and Spinach, Roasted Red Pepper, Portabello Mushroom


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  • 6 Boneless Skinless Chicken Breasts
  • Baby Spinach
  • 4 Large Portabello Mushrooms, cut in half
  • Roasted Red Peppers
  • 2 10oz Savory Garlic Cooking Cream by Philadelphia Cream cheese
  • Garlic Powder
  • Onion Powder
  • Sea Salt
  • Pepper
  • Meat Tenderizer
  • 1 package Prosciutto


Preparation time 10mins
Cooking time 70mins


Step 1

1. Sprinkle seasoning on one side of chicken
2. Using Meat Tenderizer pound meat to flatten a bit
3. Do same thing on the other side
4. Layer in 9x13 baking dish Portabello Mushroom, Chicken, Sauce, Spinach, Roasted Red Pepper, Prosciutto.
5. Bake covered at 375 until meat thermometer says 160. Uncover for last 10 degrees until says 170. approximately 1 hour.


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