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 - it's 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 - Stouffer's Spinach Souffle - Mushrooms - Swiss Cheese! One two three four main items to YUM.
- 3 large boneless chicken breast halves, about 1 to 1 1/2 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 tablespoons diced sun dried tomatoes - in the produce section - optional
- 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, 1/2 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.