Spinach and Havarti Chicken

This recipe came out in the Sunset March 2010 magazine.  The recipe was for Stuffed Chicken with Rosemary Polenta.  Clearly this is not what my pictures look like.  First, I am not a huge fan of polenta (I'll eat it but probably won't ever buy it), second I don't like mushrooms much, and third, I usually cook with chicken tenders because it's easier to control the portions as well as other things.  I am pretty sure the recipe cooked as originally described is delicious, the picture they have makes me want to eat it.  I just tweeked it a bit.  I used frozen spinach, paired it with wild rice, left the mushrooms out, and didn't stuff the chicken.  After making it a few times, I think I found the best way to do it.  Your neighbors may stop by unexpectedly when they catch a smell of this coming from your house.


Spinach and Havarti Chicken

serves 4

Ingredients
  
2 Tbs Olive Oil
1/2 chopped Yellow Onion
1 tsp Minced Garlic
4 oz Mushrooms (yuck, not for me)
5 oz Spinach (I use chopped frozen, but fresh would work)
1 Tbs Lemon Juice
1 1/ 2-  2 lb Chicken (I would use about 8 tenders or 4 chicken breasts)
4 slices Havarti Cheese (originally calls for Italian Fontina Cheese, but I always have Havarti on hand, yay Costco)
Salt and Pepper 

Directions

Preheat oven to 400 degrees
Heat 1 Tbs of oil in large pan.
Add chopped onion, garlic, and mushrooms (if you want them).  Cook until softened and onions start to brown a bit.
Add spinach, lemon juice and a little salt and pepper.  If you use fresh spinach cook until it a little wilted, if you use frozen, just heat till warm-- not long.
Remove from pan to a small bowl and set aside.
Add another Tbs or two of olive oil to the hot pan and allow to heat up over medium high heat.
Add chicken (salt and pepper each side) and cook just until brown.
Transfer to a baking dish, layer the spinach and onions over the chicken, then top with cheese.
Bake in the oven for about 6-8ish minutes until the cheese is melted.