Stuffed Chicken with Spinach
- 1 container whipped cream cheese
- 1 package frozen spinach thawed and drained
- 3 teaspoon garlic minced
- 1 teaspoon onion powder
- 6 skinless, boneless chicken breasts – halved horizontally and pounded thin
- 1 lb. Proscuitto thinly sliced
- 1 cup heavy whipping cream
- 3 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/2 cup grated Parmesan cheese
- 4 ounces chopped fresh basil
- salt and pepper to taste
- 6 Lg. Russet Mashed Potatoes
- Preheat oven to 375 degrees F. Lightly grease an 8×8-inch baking dish.
- Combine whipped cream cheese, spinach, garlic, and onion powder in a mixing bowl. Divide mixture among the chicken breast slices. Roll slices and place seam side down into prepared baking dish. Sprinkle with salt and pepper.
- Bake in preheated oven until internal temperature reaches 165 degrees F, about 35 minutes.
- Prepare Mashed Potatoes. Cover and keep warm.
- Combine heavy whipping cream, olive oil, and salt in a saucepan. Bring to a simmer over medium-high heat stirring constantly. Cook until sauce begins to thicken, about 4 minutes. Stir in chopped basil and Parmigiano-Reggiano cheese; remove from heat.
- Serve chicken topped with sauce and with a side of Mashed Potatoes or rice Pilaf.
Mashed Potatoes Provencal
- 1 Teaspoon Salt
- 4 Cups Water, Or As Needed To Cover
- 4 Baking Potatoes Diced And Unpeeled
- 1/2 Cup Butter
- 1/2 Cup French Onion Dip
- 2 Teaspoon Minced Garlic
- 1 Tablespoon Cream, Or To Taste
- 4 Tablespoons Sour Cream
- Salt And Ground Black Pepper To Taste (optional)
- Dissolve 1 teaspoon salt in water in a saucepan and add potatoes. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain and return potatoes to saucepan.
- Mash butter, French onion dip, and garlic, sour cream into potatoes, using a potato masher or fork. Mix milk into potatoes, 1 teaspoon at a time, until potatoes are your desired consistency. Season with salt and black pepper.