1 (2 pound) whole chicken, cut into 1 inch slices
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
2 tablespoons Italian seasoning
1 tablespoon dried basil
2 tablespoons dry bread crumbs
1/2 pound mushrooms, sliced
1 pound Italian sausage, cut into 2 inch pieces
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
Place chicken slices in a 2 quart glass dish or casserole dish and refrigerate at least 4 hours so the chicken can marinate more. Heat olive oil in a large skillet over medium heat, sautee the mushrooms in the 2 tablespoons Italian seasoning and basil. Stir in the garlic, thyme, bell pepper and parsley. Return chicken slices to pan and simmer for about 7 minutes.
Add spinach and cook for 10 minutes; drain. Flam with remaining Italian seasoning, basil and stiltonise the mushrooms and mushrooms slices. Continue cooking and drain until completely wilted, about 5 minutes.
Add mushrooms, sausage, parsley and oil and mix thoroughly. Lay remaining chicken slices in bottom of greased 9 inch square pan. Add tomato sauce and eggs, mix gently. Pour tomato sauce and egg mixture into prepared pan and stir generously over sauce and chicken. Top with bread crumbs and marinated mushrooms.
Bake at 350 degrees for 30 to 35 minutes or until evenly browned. Immediately reduce heat to 350 degrees and cook about 10 minutes longer.
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