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Fly Creek Cider Mill Spinach & Mushroom Baked Garlic Chicken

2 packages of THIN chicken breasts

few slices of prosciutto

half bag of fresh spinach

8 oz. package of fresh sliced mushrooms

1 package FCCM Gourmet Garlic Dip Mix

1/2 cup Mill Pond Riesling Wine

1/4 cup olive oil

8 oz. shredded mozzarella

  1. Preheat oven to 375. Spray a 13x9" pan with pam
  2. Put 2 layers of chicken in pan, cover with proscuitto.
  3. Top with spinach, sprinkle with a little kosher salt and coarse black pepper.
  4. Top with mushrooms.
  5. Whisk together olive oil, wine and dry garlic dip.
  6. Pour over everything.
  7. Lay a piece of foil over (not tight).
  8. Bake for 30 minutes.
  9. Top with cheese and bake for 5 minutes more.

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