Ingredients
- 2 cups spinach
- 1/2 cup sour cream
- 1/2 cup shredded Parmesan cheese, plus more for topping
- 4 garlic cloves, minced
- 2 large chicken breasts, pounded to about 1/2 inch thickness
- salt and pepper, to taste
- 3 thai chiles, chopped
- 8 oz. package of sliced Portobello mushrooms
- 1 to 1 & 1/2 cups shelled peas
- 1 tablespoon unsalted butter
Directions
-
Preheat oven to 375 F.
-
Place spinach in a microwave-safe bowl and add about a tablespoon or two of water. Place in microwave for about 2-3 minutes, or until wilted. Let cool slightly.
-
Stir in sour cream, parmesan cheese, and about half of the minced garlic.
-
Lay the chicken breasts flat and spoon about half of the spinach mixture on top of each. Either roll the chicken breasts or just fold up and tie with kitchen string to seal. Place chicken breasts in a greased baking dish (seam side-down) and top with additional Parmesan cheese, if desired.
-
Bake for about 35 minutes, or until chicken is white throughout and Parmesan on top is golden brown.
-
Meanwhile, heat a large skillet under medium high heat and melt butter. Add remaining minced garlic and thai chiles and saute for about a minute or so. Add mushrooms and cook for about 10-15 minutes, or until mushrooms start to “sweat”. Add in peas and cook an additional 5 minutes. Season with salt and pepper to taste.
-
Serve chicken breasts atop a big heaping of the mushroom and pea mixture.