Getting creative in the kitchen

Last night Mitch called to say he was on his way home and yikes!, I realized I had taken chicken out of the freezer but had not prepped dinner in any other way. What was I going to make? It was too cold to make chicken sate on the grille. So it was time to get creative... this was the outcome of my creativity:

2 large chicken breasts, sliced into strips

1/2 cup extra virgin olive oil

1 egg

1 cup bread crumbs

1 cup feta cheese

3/4 cup shredded mozzarella cheese

2 cups chopped spinach

1/2 onion

1-2 cups mushrooms

2 Tbsp minced garlic

2 Tbsp extra virgin olive oil

1 Tbsp Italian seasoning

1/2 tsp garlic salt

1/2 tsp onion powder

salt and pepper to taste

Preheat oven at 350 degrees.

Mix 1/2 cup extra virgin olive oil and one egg in a shallow bowl. Put bread crumbs in another shallow bowl. Dredge the chicken strips in the olive oil/egg mixture, then coat in the bread crumbs. Layer in an 8x8 glass pan that has been lightly greased, the chicken strips. Then take the pieces of feta and "tuck" it in amongst the chicken.

In a separate pan on the stove, saute in 2 Tbsp of extra virgin olive oil, the garlic, onions, mushrooms and spinach. Add the Italian seasoning, garlic salt and onion powder. Saute until the vegetables are tender.

When the vegetables are ready, place them evenly on top of the chicken and feta. Then top the vegetables with the shredded mozzarella. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 10 minutes or until chicken is cooked through.

Enjoy!