Served at the 2021 Wild Bacon Wine Trail, Bias Winery
Creamed Spinach:
3 Tbps onions, minced
2 Tbsp olive oil
1 bag frozen spinach
2 cloves garlic, minced
1/4 cup shredded parmesan cheese
4 oz. cream cheese
Sauteed Mushrooms & Bacon:
8 oz. package fresh mushrooms, sliced
2 Tbsp olive oil
1/2 cup white wine
2 cloves garlic, minced
8 oz. cooked bacon, crumbled
Chicken:
4-5 boneless chicken breasts
1 Tbsp garlic powder
1 Tbsp seasoned salt
1 tsp pepper
Preheat oven to 350°F Sprinkle garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes.
Creamed Spinach – Heat olive oil in a skillet, add onions and saute till clear. Add spinach and garlic. When cooked through, stir in cheeses. Continue cooking till melted.
Mushrooms & Bacon – Heat olive oil in a skillet, add mushrooms and cook till browned, deglaze the pan with wine. Add the garlic, and cook until most of the wine is gone. add bacon crumbles.
Flip the chicken pieces over, divide the spinach and mushrooms over the top of each breast, sprinkle with mozzarella cheese. Cook another 12-14 minutes or until cheese is browned and chicken is done.
Serve with Bias Sunset Red
