Spinach and Mushroom smothered chicken

6 oz Spinach - Dole Baby Spinach
2 oz Cream Cheese
2 cloved Garlic, Minced
8 oz Baby Bella Mushrooms
2 tsp Garlic powder
1 tsp Thyme, ground
2 tsp sald
4 Tyson boneless, skinless chicken breast approx 10 oz each raw
4 slices Low Moisture Part Skim Mozzarella

1. Preheat oven to 400. Sprinkle 1 tsp garlic powder, salt and ground thyme on one side of the chicken breasts. Spray a 9 x13 glass casserole dish. Place chicken breasts seasoned side up in the dish and bake uncovered for 15 minutes.
2. Lighlty spray a large skillet and cook garlic over medium high heat for 1 minute.
3. Remove the stems from the spinach and add leaves to the skillet one hand full at a time. The spinach reduces significantly when it wilts. Cook until all leaves are wilted, about 10 minutes, stirring occasionally. Add the cream cheese to the wilted spinach and stir until melted, remove from heat.
4. Gently wash the mushrooms and remove the stems. Slice the caps into ¼ inch wide slices. Add the mushrooms to a large and season with 1 tsp garlic powder, salt and ground thyme. Cook over medium heat until browned, about 7 minutes, stirring occasionally. Remove from heat and combine with the creamed spinach.
5. Remove the chicken from the oven and flip chicken over. Divide mushroom and spinach mixture over each chicken breast. Cover the chicken with one slice of mozzarella cheese. Cook another 10 minutes or until cheese is melted and chicken is cooked throughout.


Serving Size: makes 5 lean 3 green and 2 health fats. add 2 more greens each