5 oz. fresh spinach
8 oz. diary-free ricotta cheese (or dry curd cottage cheese)
2 drops Oregano Essential Oil
2 drops Basil Essential Oil
2 eggs, beaten
Salt & Pepper
16 oz. marinara sauce
8 oz. cremini mushrooms
3 chicken breasts, slightly pounded to even thickness
Non-stick cooking spray
1/2 cup Gluten Free Bread Crumbs
1 tablespoon melted coconut oil
Preheat oven to 375. Lightly spray an 8 x 8 glass pan with non-stick spray. Add spinach.
Mix ricotta cheese, oils, eggs, and salt & pepper to taste. If you can have cheese, add some Parmesan. Dollop onto the spinach and spread evenly as best you can.
Top with the mushrooms then marinara sauce (I used homemade.)
Salt and Pepper chicken to taste. Lay chicken on top of marinara sauce layer.
Mix bread crumbs and coconut oil. Sprinkle over top of chicken.
Bake for 35-45 minutes until chicken is done.
8 oz. diary-free ricotta cheese (or dry curd cottage cheese)
2 drops Oregano Essential Oil
2 drops Basil Essential Oil
2 eggs, beaten
Salt & Pepper
16 oz. marinara sauce
8 oz. cremini mushrooms
3 chicken breasts, slightly pounded to even thickness
Non-stick cooking spray
1/2 cup Gluten Free Bread Crumbs
1 tablespoon melted coconut oil
Preheat oven to 375. Lightly spray an 8 x 8 glass pan with non-stick spray. Add spinach.
Mix ricotta cheese, oils, eggs, and salt & pepper to taste. If you can have cheese, add some Parmesan. Dollop onto the spinach and spread evenly as best you can.
Top with the mushrooms then marinara sauce (I used homemade.)
Salt and Pepper chicken to taste. Lay chicken on top of marinara sauce layer.
Mix bread crumbs and coconut oil. Sprinkle over top of chicken.
Bake for 35-45 minutes until chicken is done.
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