Easy Layered Chicken and Spinach Dish

Developed for RSC #6, Winter 2005.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken thighs (or breasts)
• 4 -5  ounces raw spinach leaves
• 1⁄2 cup cashew pieces, lightly salted
• 2  medium  red potatoes (about 3 inches long)
• 3 1⁄2 ounces shiitake mushrooms, sliced
• 1⁄2 cup cheddar cheese, grated
• 1⁄4 cup  Italian seasoned breadcrumbs
•  salt (optional)
•  pepper (optional)

Directions

1. If chicken is not cut so that it can be laid out flat in the dish, cut it so it will, then cover bottom of 2 ½ quart baking dish with chicken pieces.
2. Top chicken with spinach leaves, torn in pieces if large.
3. Sprinkle with salt and pepper if desired.
4. Sprinkle cashew pieces over the spinach.
5. Cut red potatoes in half lengthwise, then slice 1/4 to 3/8 inches thick (do not peel), then lay potato slices over top.
6. Sprinkle with salt and pepper, if desired.
7. Place the shiitake mushroom slices over the potatoes.
8. Top with shredded cheese and bread crumbs.
9. Cover and bake 30 minutes in 350 degree oven, then uncover and bake 20-30 additional minutes, or until chicken and potatoes are tender when fork is stuck into them.