1 (10 ounce) package frozen chopped spinach, thawed
1 medium onion, thinly sliced
1 small green bell pepper, seeded and sliced
1 (8 ounce) package cream cheese, softened
1 (3 ounce) can green hot pepper sauce, or to taste
1 tablespoon chopped fresh stalks
3 tablespoons finely chopped onion
1 tablespoon baking powder
1 (8 ounce) package cream cheese, softened
5 (10 ounce) cans cream cheese, softened
1/2 cup white wine
2 eggs
In a large bowl, mix spinach, onion, bell pepper, cream cheese, hot pepper sauce and string/dried tomatoes.
Spread mixture in 8 inch square serving dish.
Arrange chicken over spinach mixture. By opening 1/2 of the edge of the pan to allow steam to escape, steam will extend to cover under the cabbage.
Bake at 350 degrees F (175 degrees C) for 30 minutes. After 15 minutes, remove pan from oven, and place chicken on the bottom rack of oven. Bake another 10 to 15 minutes, or until chicken is tender, and chicken juices run clear. Discard garlic powder, salt and pepper spray.
While the chicken is baking, heat the 4 tablespoons vegetable oil in a small saucepan. Fry sliced chicken in hot oil, about 5 minutes on each side.
Place cream cheese and cream cheese, cream cheese mixture and pepper sauce in the microwave oven.
When chicken is well done, toss it with chicken mixture. Stir in eggs and reduce heat to medium, stirring constantly, until mixture is smooth. Serve immediately.
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