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    Chicken/Leek/Spinach Thingy


    Source of Recipe


    Millie Sue

    List of Ingredients




    Boneless/skinless chicken breasts ~ pounded
    seasonings of choice {I used fresh ground tri~pepper & Hungarian paprika}
    1 envelope dry leek soup
    2 Cups water
    1 pkg. frozen spinach
    sliced provolone

    Recipe



    Pound b/s breasts and season with your seasonings of choice. Put in a zipper bag; remove all the air and tuck in the fridge. When you are ready to prepare supper, pull zipper bag out of fridge and set aside.

    Place evoo in large skillet; add a bit of fresh ground tri~pepper. Meanwhile, mix envelope of leek soup w/2 C hot water.

    When oil is hot, place b/s breasts in skillet and brown on both sides. Pour leek soup over breasts; cover and reduce heat to a low simmer for 15. Take lid off & break frozen spinach up and lay over/around the chicken; return lid and continue to cook at low to med~low simmer for another 10 minutes. Remove lid.

    Continue cooking about 10 more minutes; place a slice of provolone cheese atop each breast, cover and allow to cook another 5~10 minutes.

 

 

 

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