something yummy we ate this weekend

Chicken Florentine (an easy version)

• 4 skinless, boneless chicken breast halves
• 1/4 cup butter
• 3 teaspoons minced garlic
• 1 tablespoon lemon juice ( I added 2 x that)
  
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 tablespoon Italian seasoning
• 1/2 cup half-and-half
• 1/2 cup grated Parmesan cheese
• 1 pkg. frozen chopped spinach, thawed and excess water drained.
  
• 4 ounces fresh mushrooms, sliced
• 2/3 cup bacon bits (Costco has the best)
  
• 2 cups shredded mozzarella cheese (We used fresh sliced mozzarella, it was so cheesey)
  

1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet ( I brushed with oil to brown); bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.I sliced it afterwards.
   
2. Increase the oven temperature to 400 degrees F (200 degrees C).
3. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5. Bake 20 to 25 minutes in the 400 degrees F oven, until bubbly and lightly browned.
6. Serve with Angel hair pasta.
   

I doubled it, it was really good.

Then we had marble cookies. They are made with sour cream, they are delish!