Smothered Chicken

FOR THE CREAMED SPINACH:
1 large bag of spinach leaves - 4 ounces cream cheese - 1/4 cup shredded Parmesan cheese - 2 cloves garlic, minced - 3 Tbsp red onion (minced) - 2 Tbsp EVO - Salt and pepper to taste

FOR THE Sautéed MUSHROOMS:
8 ounce package of mushrooms, sliced - 1/2 stick butter - 2 Tbsp olive oil - 1/2 cup white wine - 2 cloves garlic, minced - Salt and pepper to taste

FOR THE CHICKEN:
4-5 boneless chicken breasts - 8-10 slices Mozzarella cheese, cut into 1/8 inch slices - 1 Tbsp garlic powder - 1 Tbsp seasoned salt - 1 Tsp pepper

Preheat oven to 350ºF (175ºC). Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes. Meanwhile, make the creamed spinach. Over medium-high heat, heat EVO in a skillet. Add in the onions and Sauté 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it's cooked through, stir in the cream cheese and Parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat & set aside.
For the mushrooms, heat butter and EVO in a skillet. Put the mushrooms in and cook until browned all over. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out. Flip the chicken pieces over. Divide the spinach and mushrooms over the top of each breast. Lay two slices of cheese over each piece of chicken. Cook another 12-14 minutes or until cheese is browned and chicken is done.