We had some local organic spinach recently and I wanted to come up with some yummy ways of using it! I love it in quiche - but since the rest of my family doesn't like quiche - I came up with this:
One chicken breast per person
Few strips of cooked bacon
Big handful fresh baby spinach
Mozzarella cheese: sliced or shredded
Cream of Chicken Soup or substitute for one can
Cook spinach in a little water until soft. Flatten chicken breasts to about 1/2 inch thickness. Turn over to underside and layer cooked spinach, cooked bacon and mozzarella. Roll up tight and place in a baking dish sprayed with non-stick cooking spray.
Top each piece of chicken with about 2 Tbsp. shredded mozzarella. Pour chicken soup into pan. Cover and bake until chicken is cooked through. I put mine in at 275 for about 2 hours while we were at church. It was very tasty, though I think ours turned out a bit dry since it was in there so long. Also, I prepared it the night before and put in the refrigerator overnight and as we were leaving for church put it in the oven.
I served this with steamed carrots and steamed broccoli for a yummy Sunday dinner.
Oh, and I tried Julia Child's recipe for Scalloped Potatoes with cream - delish!