Ingredients

The following ingredients have 4 Servings
  • 1.25 lbs. boneless skinless chicken breasts
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 small onion, diced
  • 1 tablespoon minced garlic
  • 8 oz sliced mushrooms
  • 3 cups packed fresh spinach
  • 1/2 cup roasted red bell pepper from a jar, diced
  • 1 7 ounce tub Arla Original cream cheese
  • 1/2 cup grated Parmesan cheese
  • 4 slices thin cut cheese such as Arla Medium Cheddar, Fontina, Muenster, Gouda, or Havarti

Instruction

  • Preheat oven to 400 degrees F. Spray a baking dish with cooking spray. Place chicken breasts in baking dish and sprinkle each side with the garlic powder, salt, and pepper. Bake uncovered for 15 minutes.
  • Meanwhile, to make the topping, heat a large skillet over medium-high heat, and spray with cooking spray. Add in the onions and garlic, and sauté for 1-2 minutes, and until the onion starts to brown. Add in the mushrooms and 1/2 cup water. Cook until mushrooms are tender and water is cooked off, stirring occasionally (about 2-3 minutes).
  • Add the spinach and an additional 1/4 cup water. Cook an additional 1-2 minutes or until spinach is tender and the water is cooked off completely.
  • Turn off heat and stir in the roasted red pepper, cream cheese and parmesan cheese.
  • Remove the chicken from the oven and flip the chicken breasts over. Divide the mushroom and spinach mixture over each chicken breast. Top each breast with a slice of cheese.
  • Cook an additional 5-10 minutes (depending on thickness) and until the chicken is cooked through. Remove from the oven and enjoy with vegetables or a side of choice!