Ingredients: 4 boneless, skinless chicken breasts Salt and pepper, to taste 1 tsp garlic powder 1 tsp smoked paprika 6 slices bacon, cooked and crumbled 1 tbsp olive oil 1 tbsp butter 1 cup ...

Add the mushrooms and cook over medium heat until soft and lightly browned, stirring often, about 6 minutes. Stir in the spinach and cook until wilted, about 1 minute.

Add mushrooms and cook, without stirring, until starting to brown, about 4 minutes. Season with ½ teaspoon salt and cook, stirring occasionally, until golden brown, about 4 minutes.

Drain. Spoon chicken mixture, then spinach over roll bottoms. Top with remaining cheese. Cover with roll tops. Wrap each sandwich tightly in foil. Bake sandwiches until cheese melts, about 20 minutes.

Turn chicken and sauté second side 3 minutes; remove chicken, skin side up, to a plate. Lower heat to medium and add another 1 tablespoon butter to skillet with shallots; sauté 2 minutes.

Preparation 1. Mix together the sauce ingredients in a bowl, then set aside. If using previously frozen chicken breast, pat the chunks dry with a paper towel. 2. In a large nonstick skillet set ...

OLD FORGE, Pa. — Stuffed Chicken Breast with Spinach And Artichoke Stuffing is a mouth watering recipe and an alternative to ham for the Easter season.