Beazell's Cook Book

Spinach Chicken Rockafeller by Mary Theriot

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4 boneless and skinless chicken breasts, cut in half and pressed a little thinner

1 stick butter

Beazell’s Cajun Seasoning

1 pound baby spinach

1 tsp minced garlic

1 cup heavy cream

4 ounces Parmeson/Romano Cheese

4 slices bacon, cooked and crumbled

Melt butter.  Season chicken well wtih Beazell’s.  Brown in butter, cooking until done.  (If you are not worried about your fat then you can cook the bacon first, remove the bacon and save the bacon grease.  Add butter and then cook chicken.)

Remove chicken from butter.  Add spinach and garlic.  Saute for approximately 1 to 2 minutes.  Add cream and cheese.  Mix well. Stir in bacon.  Add chicken to mixture and cook for another 10 minutes.


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