What to do when you have Spinach and Mushrooms.....

I generally buy a container of mushrooms and a bag of baby spinach when I know I will be cooking during the week. They are versatile and can be used in a number of dishes, and always good for topping a white pizza.

Couscous with Spinach, Mushrooms and Feta

A great side dish that is quick and easy.
2 servings

1/2 cup couscous (I use whole wheat)
1/2 cup chicken stock
1/4 cup chopped onion
1/2 cup sliced mushrooms
3 ounces baby spinach
salt and pepper
feta cheese

Saute the onion and mushrooms in a saucepan with a little olive oil.  Add the spinach untiled wilted. Pour in the couscous and stock bring to a boil, cover and remove from the heat.  Let sit for 5 minutes, then fluff with a fork.  Add a handful of crumbled feta cheese and serve.

Chicken Breast Stuffed with Spinach and Mushrooms

Chop the spinach coarsely and the mushrooms fine. Saute in a little olive oil, remove from the heat and mix with some grated cheese, blue cheese or provolone, or whatever you have on hand that will melt well.  Pound 2 skinless, boneless chicken breast to about 1/3 inch thickness and season with salt and pepper.  Place the spinach mixture on top of one breast and cover with the other.  Pack some seasoned panko or breadcrumbs on top of the chicken.  Saute the breaded side first in a skillet in butter or olive oil, while it is cooking, pack the top side with panko.  When the bottom side is browned,  flip carefully and brown the otherwide.   Finish in the oven at 350 for about 20 minutes.