| Preparation Time: 30 - 45 minutes Cooking Time: 30 minutes Servings: 6 Preheat Oven to 400% |
| Ingredients: 6 Boneless, Skinless Chicken Breasts or Thighs 1 Box (10oz.) Frozen Spinach 1/2 Small Yellow Onion 4 Strips of Bacon 1/2 Cup Whole Walnuts or Pecans 1/8 Cup Bell Pepper (diced) 1/8 Cup Red and Yellow Bell Pepper (diced) 1 Box (8oz.) Philadelphia Cream Cheese (may use light) 1 Tbsp. Roasted Garlic 1/2 Tsp. Oregano 1/2 Tsp. Basil 1/4 Tsp. Thyme 1/2 Cup Grated Parmesan Cheese 1/4 Cup Mushrooms (if desired) Olive Oil 1/4 Tsp. Poultry Seasoning |
| Florentine Topping: Fry the four strips of bacon in a pan big enough to saute all ingredients except chicken. Leave bacon drippings in pan. Break fried bacon into thirds and place in food processor along with the 1/2 onion cut into wedges, the walnuts/pecans, and mushrooms (if desired) and chop finely. Pour chopped mix into the pan with the bacon drippings, add diced green, yellow and red bell pepper, garlic, oregano, basil, and thyme and saute till lightly browned and tender. Add frozen spinach to saute mixture and simmer together till spinach is thoroughly thawed, then add approximately 1 to 1 1/2 tsp olive oil and simmer covered for about 15 minutes. In a microwave safe bowl big enough to mix spinach mixture in, place the cream cheese and microwave just long enough to soften. Add 1/2 cup grated parmesan cheese and mix together well. Add spinach mixture to cream cheese mix and stir together thoroughly. Chicken: In a large frying pan pour enough olive oil to cover the bottom of the pan and prevent sticking, heat. Sprinkle chicken breasts/thighs with poultry seasoning. Once oil is hot place chicken breasts/thighs in pan and lightly brown. Place browned chicken in oblong glass casserole dish and spoon florentine topping on top. Cover tightly with aluminum foil and place dish in preheated 400% oven and cook for 30 minutes. |
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