Photobucket Photobucket Photobucket Photobucket Photobucket

Sunday, June 22, 2014

Y/Y Palooza #5

Today, I'm sharing another recipe with y'all! I're thrilled. (I was actually supposed to post this yesterday, but Mom and I helped host a baby shower for Nelly and her Sweet Baby Boy due this summer. We were having too much fun celebrating with Sunny and their family and friends.)

This recipe actually came from ELC. Well, sort of. She saw it on Facebook last week via a friend of ours, took a picture with her phone (as she's been known to do...a lot) and texted me the details. I knew I had to try it immediately and added it to my menu for the next night. It was super DUPER simple and scrumptious. Give it a whirl!

Because I made a few modifications, I decided to rename this dish. It shall now be known as:

TLC's Fancy Chicken

You'll need:

2 packages of chicken cutlets or tenders (I had to use tenders and only needed about one and a half packages after I "trimmed" them all up!)
6 thin slices of prosciutto
Half of a box or bag of fresh spinach
8 oz. of sliced mushrooms
Half of a yellow onion (thinly sliced in strips)
1 envelope of Lipton Onion Soup Mix
1 tsp. Herbs de Provence
1/2 c. White Wine
1/4 c. Extra Virgin Olive Oil (EVOO)
8 oz. shredded mozzarella

Preheat oven to 375 degrees.

Lightly spray a 9x13 pan with Pam.

Layer, in this order:

Spinach (top this layer with a little freshly cracked pepper)

Mix the soup mix, herbs, wine and EVOO. Pour mixture over everything. Loosely cover with foil. Bake for 30-35 minutes, depending on your oven. (Mine always tends to need a few extra minutes.)

Then you'll top it with cheese and bake it for another 5-10 minutes, until it's melted and bubbling.

YUMMO. It truly tastes like a dish that took hours to prepare.

Happy Sunday, Friends!