Smothered Chicken With Spinach And Mushrooms

• 4 boneless skinless chicken breasts
• 8 ounces neufchatel cheese
• 17 g zesty Italian salad dressing mix
• 8 ounces fresh spinach
• 8 ounces fresh mushrooms, sliced
• 1 large onion, sliced lengthwise
• 1 1/2 cups shredded mozzarella provolone parmesan blend cheese
• 1 teaspoon salt, to taste
• 1 teaspoon pepper, to taste

1. Preheat oven to 350u0b0F and coat a 9 x 13" pan with olive oil.
2. Saute onion until it starts to caramelize then add mushrooms and saute until they start to brown.
3. In a small bowl, mix the neufchatel cheese (light cream cheese) and packet of Zesty Italian Dressing mix together until it is well blended.
4. Place the chicken breasts in bottom of 9 x 13" pan.
5. Divide cream cheese mixture into four even portions and spread on top of each chicken breast.
6. Cover contents of the pan with the entire 8 oz bag of fresh spinach (uncooked).
7. Evenly distribute the onion and mushroom mixture over the top of the spinach.
8. Add salt and pepper to taste.
9. Cover with the shredded mozzarella, provolone, and parmesan blend cheese.
10. Bake in the oven for about 30 minutes and check that internal temperature of largest breast is 170u0b0F.
11. Serve with a nice risotto or rice pilaf.

chicken breasts, cheese, italian salad dressing, fresh spinach, mushrooms, onion, mozzarella provolone parmesan, salt, pepper

Taken from www.food.com/recipe/smothered-chicken-with-spinach-and-mushrooms-526162 (may not work)