Firehouse Friday: Sautéed, Stuffed Chicken


4 Chicken Breast (skinless boneless)
5 oz. spinach
2 tbsp. butter
1 medium sweet onion
1- 23 oz. can of cream of mushroom soup
8 oz. sliced mushrooms
Minced garlic
Worcestershire sauce
1 lb. Shredded mozzarella cheese


1. Preheat oven at 350°
2. Cut onions and mushrooms into small pieces
3. Melt butter in a sauté pan and mix in garlic and a little bit of Worcestershire
4. And in onions, mushrooms and spinach
5. Sauté until spinach has completely cooked down
6. Butterfly and (season optional) the chicken breast
7. One at time place chicken in an 8 x 13 baking dish, on one side of chicken layer cheese/ sautéed mixture/ cheese and close chicken.
8. Once chicken is positioned in pan fill void spaces of pan with cream of mushroom Soup
9. Place in oven for 40 minutes or until chicken is cooked all the way through