Chicken breast with baby romaine over bed of spinach

• 4 each boneless skinless breast of chicken
• 1 packages Baby romaine lettace
• 1 packages sliced and cleaned mushrooms
• 4 oz diced onions
• 1 packages creamed spinach
• 1 feta and crumbled goat cheese
• 1 salt and pepper
• 3 tbsp olive oil
• 3 tbsp all-purpose flour
• 2 tsp paprika
• 1 pinch mayonnaise

1. Saute mushrooms and onions in pan with oil until soft and brown (I add a little sugar to carmelize).
2. Remove from heat.
3. Mix flour and paprika on plate.
4. Wash chicken breast and dry.
5. Using a very small amount of mayo coat the breast on each side.
6. (Mayo helps keep the chicken tender and juicy ).
7. Transfer to plate of flour and paprika and coat all sides.
8. Microwave spinach
9. Transfer chicken to pan of mushrooms and onions (move the mushrooms and onions to the side of the pan).
10. Saute chicken for 4 minutes (2 on each side).
11. Pre heat oven to 375
12. Make salad of baby lettace and add the feta and goat cheese.
13. (You may add whatever ingredients you like).
14. Pour SMALL amount of dressing (your choice) and toss.
15. Transfer spinach to bottom of baking dish put chicken breast on top of the spinach add the onions and mushrooms around the sides of the dish.
16. Bake for 45 minutes or until done.

chicken, lettace, mushrooms, onions, creamed spinach, feta, salt, olive oil, flour, paprika, mayonnaise

Taken from cookpad.com/us/recipes/345954-chicken-breast-with-baby-romaine-over-bed-of-spinach (may not work)