BAKED ITALIAN CHICKEN
4 boneless, skinless chicken breasts
One 14-ounce can artichoke hearts, well drained and quartered
8 ounces mushrooms, sliced
2 T butter
1 onion, chopped
One package Zesty Italian dressing mix (Good Seasons brand)
4 Roma tomatoes, chopped
1/2 C chicken stock
8 ounces cream cheese, cubed
5 ounces fresh spinach
2 teaspoons garlic powder
8 ounces shredded Mozzarella
Cook the onions and the mushrooms in the 2 T butter and a drizzle of olive oil until tender. Remove from heat. Spoon the mushrooms and onions out of the butter and discard the butter.
Preheat the oven to 350 degrees. Put the chicken stock and cream cheese in a bowl and microwave a minute or two to melt the cream cheese. Whisk the dressing mix, garlic powder, and black pepper into the cream cheese mixture until smooth. Stir in the tomatoes, artichokes, mushrooms, onions, and spinach.
Place the chicken breasts into a casserole pan. Pour the cream cheese and veggie mixture over the chicken. Bake for around 30 minutes or until the chicken is done. Sprinkle the shredded cheese over the top and stick it under the broiler a few minutes to melt the cheese.