Yesterday was a pretty ordinary day.
Full of craziness. Errands. Lunch. More errands because I forgot to go to the bank during the first round of errands.
Coming home to try to get some work done. Juggle children’s needs, nap times, dirty diapers.
Start dinner. Do the dishes. Sweep. Again.
Snacks for the kids. Shuffle them off to wrestling.
And then…
Quiet.
All was still for a moment while we enjoyed this. I didn’t get one complaint.
Then, of course, it was bath time. A splash of water, a squirt of soap, and a flurry of jammies later the kids are in bed.
Where did the day go? Not sure. But I will remember dinner. And the freakin amazing chocolate cake that I’m sharing on Friday. Oh yeah. You DO NOT wanna miss that.
I promise.
Slightly adapted from the Gallo Family recipe for Layered Chicken with Fontina, Mushrooms, and Spinach
Ingredients
- 1 bag of fresh spinach
- 6 chicken breasts, pounded thin
- 1/2 cup flour
- 1 1/2 tsp garlic salt
- 4 tblsp extra virgin olive oil
- 1/2 of a small onion, finely diced
- 1 - 15oz can of chicken broth
- 1 tbslp balsamic vinegar
- 8 -10 thin slices of mozzarella
Instructions
- In a large pan heat 1 tblsp of olive oil over medium heat. Add the spinach and saute just until wilted. Remove and spread evenly into a 13 X 9 baking dish. Set aside.
- Heat 2 tblsp olive oil over medium high heat in the same pan you wilted the spinach.
- In a bowl mix flour and garlic salt. Dredge the chicken breasts in the flour mixture and saute in the oil until cooked through and lightly browned. Work in batches so as not to overcrowd the pan adding the additional oil if necessary.
- Removed the chicken from the pan and later on top of the spinach in the baking dish.
- Preheat oven to 350°.
- Now in the pan add the onion and saute over medium heat until translucent. Deglaze the pan by adding half of the broth and balsamic vinegar making sure to scrape up the brown bits on the pan.
- Bring to a boil then add the rest of the broth. Boil until the sauce has thickened. Mix a bit of flour with cold water (2 tblsp water to 1 tbslp flour) and whisk in if needed. After boiling a few minutes the sauce should resemble a thin gravy.
- Place the mozzarella slices over the chicken and pour the sauce evenly on top.
- Cover with foil and bake for 30 minutes. Remove foil and broil for a minute to brown the cheese.
- Serve immediately with pasta.
This is awesome, Krista. Sounds great for a weeknight dinner!
This looks great!
Can’t wait to try it!
ANything layered with cheese like that is a winner in my book!
Krista I tried both last night and today to get this dish to pin on my boards (I only just started on there) and it won’t go. I clicked your button but it comes up blank on my board,a no show. Just wanted to let you know.
I’ll end up pinning ALL your stuff on there, I’m sure!!
Jen
Oh Jen! You are SO sweet! I’ve discovered that to be a problem sometimes. Try logging in to Pinterest first then returning to the page and pinning it. That usually works for me when I’ve tried pinning stuff from other people’s websites. The URL should show up under the pic.
Wow. That was probably WAY more than you ever wanted to know! xo
Nice way to sneak the greens in there!
YUM – great simpel dish!
Loving up the quick & easy casserole. All of the magic happens in the oven!
I have chicken defrosting for dinner tonight! And a bag of spinach! Perfect!