* Warning: You are about to fall in love! *

About a year ago, I was going through recipes on the internet, and my eyes zeroed in on what I believe is the best blog name, ever. “Bacon, Butter, Cheese & Garlic”. Yes! I mean, putting at least one of these ingredients into EVERY single recipe is a brilliant idea! So I started searching through the various entrees and appetizers and my stomach started growling 🙂

This blog is the site for the creative, delicious recipes of Cindy Wright. She’s got a knack for coming up with things I have *loved* for the past 12 months, and I really wanted to share my favorite of her recipes with you. By the way, in case you are wondering… yes, your meal will come out looking like the photo. Seriously. And it will taste like heaven. Be prepared to lick your plate.

SMOTHERED CHICKEN

(from www.BaconButterCheeseGarlic.com)

FOR THE CREAMED SPINACH:

1 large bag of spinach leaves

4 ounces cream cheese

1/4 C shredded parmesan cheese

2 cloves garlic, minced

3 T red onion, minced

2 T olive oil

Salt and pepper to taste

FOR THE SAUTEED MUSHROOMS:

8 ounce package of mushrooms, sliced

1/2 stick butter

2 T olive oil

1/2 C white wine

2 cloves garlic, minced

Salt and pepper to taste

FOR THE CHICKEN:

4-5 boneless chicken breasts

8-10 slices Mozzarella cheese, cut into 1/8 inch slices

1 T garlic powder

1 T seasoned salt, like Lawry’s

1 teaspoon pepper

Preheat the oven to 350 degrees. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes.

Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 T olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it’s cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat.

For the mushrooms, melt butter and 2 T olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don’t season with salt until they are browned or they will never brown. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out.

Flip the chicken pieces over. Divide the spinach and mushrooms over the top of each breast. Lay two slices of cheese over each piece of chicken. Cook another 12-14 minutes or until cheese is browned and chicken is done.

I want to thank Cindy for allowing me to share her recipe with you, and if you’d like to keep up with her deliciousness, I suggest you subscribe to her blog. PS: she’s not paying me to say this… I just can’t keep a wonderful site to myself 🙂