Smoky Cheese and Spinach Stuffed Chicken

Well, tonight's dinner was a hit, (ok..it was REALLY good!) so I decided to blog it before I forget it.  I used what I had in the fridge, didn't go buy anything special, which is how I roll.  I'm a "make-do" cook. It was cooked on top of the stove instead of put into the oven, which you could do, but I preferred not to.  

Here is the ingredient list which serves 2. 

2 boneless skinless fresh chicken breasts

1-2 T. butter

Greek seasoning

2 strips of bacon, cut into small pieces

1/2 chopped onion

a few fresh mushrooms, sliced

About 2 cups frozen spinach

1/2 block cream cheese

If you have it, 2 T. smoked salmon cream cheese (optional)

a little bit of white wine

1/2-3/4 c. shredded mozzarella cheese

parmesan cheese

Saute' in a large pan, a couple of pieces of cut up bacon, and about half a chopped onion.

Add about a tablespoon of butter and then add in two, plump boneless, skinless chicken breasts, into which two deep pockets have been cut.  Sprinkle outsides with Greek seasoning. Sauté the chicken until brown on both sides.  Remove the chicken from pan and set aside.  

Add a few sliced fresh mushrooms with the bacon and onion and let them cook a bit longer.  Then add in about 1/2 block cream cheese.  I happened to have a couple tablespoons smoked salmon cream cheese left in a tub so I added it too, to give it a little more smokey flavor.  Then add in some frozen spinach.  About 2 cups.  Add more Greek seasoning to the filling.  After cheese is incorporated and it's a smooth mixture with bacon, onion, mushroom, spinach and cheese, add your chicken breasts back into the pan and stuff the pockets with the mixture.  Add a splash of white wine to the pan and cover to let chicken slowly cook all the way through, about 20 minutes.  You can flip it, although expect the stuffing to have to get flipped with it...it won't stay inside.  That's ok.  Just scoop it back up close to the chicken.  Who cares if it's overflowing?

When the chicken is cooked through, add some shredded mozzarella cheese on top and sprinkle with parmesan.  Cover until cheese is melted.

To go with this, I bought one of those bagged salads from Walmart, the Kale Cranberry Pecan is my favorite.  I also made cheesy French bread.  Cut a French or Italian bread in half and spread both sides with butter.  Sprinkle with parmesan cheese and put under the broiler for a few minutes until it is toasty and brown.  

I hope you enjoy this meal!