Chicken Prosciutto with Spinach Mushrooms and Mozzarella

This recipe will really fool you.  It sounds like it would be loaded with calories but really isn't if you can avoid taking a second helping….good luck.  The Lipton Soup mix does add lots of sodium, though.    

Chicken Prosciutto with Spinach Mushrooms and Mozzarella

2 lbs. chicken breast sliced thin

8 - 10 slices of thin prosciutto, chopped in pieces

about 1/2-3/4 a bag of fresh spinach

8 oz. sliced mushrooms

1 envelope Lipton Recipe Secret's Savory Herb and Garlic

1/2 c. white wine

1/4 c. olive oil

8 oz. shredded mozzarella

Preheat oven to 375 degrees.  Spray a 9x13 pan.  

Place chicken in the bottom of the pan.  Layer with prosciutto, then spinach with a sprinkle of coarse salt and pepper, then mushrooms.

Whisk together the wine, olive oil and Herb Garlic mix.  Pour over everything.

Lay a piece of foil loosely over pan.

Bake 30 minutes.  Remove from oven and top with cheese.  Bake another 5 minutes uncovered to melt the cheese.

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Comments:  

I used baby portobella mushrooms