This dish tastes as good as it is beautiful and is part of a rotation of meals that I know that I can quickly put together on even the busiest day.
I’m a fan of Stouffer’s – I have spent a good 1/3 of my life eating Lean Cuisine while dieting! One of my favorite frozen side dishes is their Spinach Souffle – its light, fluffy, creamy, really good tasting and surprisingly low in calories, carbs and fat. DO NOT confuse it with their Creamed Spinach which is quadruple the calories. This is such a good supper! Chicken – Stouffers Spinach Souffle – Mushrooms – Swiss Cheese! One two three four main items to YUM.
- 3 large boneless chicken breast halves, about 1 to 1½ pounds
- Salt and pepper
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Crimini or white button mushrooms, half an 8 ounce package, or as few or as many as you like
- One 12 ounce package Stouffer’s Spinach Soufflé, thawed
- 2 ounces Swiss cheese, freshly shredded
- 2 tabslepoons diced sun dried tomatoes - in the produce section - optional but tasty
- Lightly coat an 8 x 10 inch baking dish with vegetable cooking spray. Preheat oven to 350 degrees.
- Cut chicken into 2 inch cubes. Blend 1 teaspoon salt, ½ teaspoon black pepper, paprika and flour in a small dish. Sprinkle over the chicken and toss to coat.
- Sauce chicken in olive oil over medium high heat until golden. Transfer to baking dish. Brown mushrooms in same pan, 2 to 3 minutes. Add to chicken. Add spoonfuls of the thawed spinach souffle evenly over the chicken. Top with sun dried tomatoes and cheese. Bake for 20 to 25 minutes until bubbling.