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 ...

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.

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.

We’ve got something in this list of stress-free chicken dinners for everyone, whether you’re looking for tried-and-true ...

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.

2. Add the spinach and allow to cook, stirring with tongs, until the spinach is just barely wilted, no more than 5 minutes. Carry-over heat will allow it to continue to cook. 3.

Cook 3 minutes. 6. Turn the chicken and sprinkle the remaining flour on top and cook an additional 3 minutes. 7. Add the mushrooms on top. Pour in the stock and milk. 8.

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.

1. Place chicken, spinach, garlic powder, salt, pepper, onion powder, dried seasoning and paprika in a large bowl. Using your hands, mix ingredients until just combined (do not overmix).

Emerson's current take combines short-grain rice with crushed tomatoes, onions, mushrooms, spinach, chorizo and pulled chicken. "We call it soupy paella on our menu because it's easier for people ...