Spinach and Mushroom Smothered Chicken |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Chicken breasts stay nice and moist with a mushroom and spinach topping tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make. Ingredients:
3 cups fresh baby spinach |
1-3/4 cups sliced fresh mushrooms |
3 green onions, sliced |
2 tablespoons chopped pecans |
1-1/2 teaspoons olive oil |
4 boneless skinless chicken breast halves (4 ounces each) |
1/2 teaspoon rotisserie chicken seasoning |
2 slices reduced-fat provolone cheese, halved |
Directions:
1. In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.
2. Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.
4. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture. Yield: 4 servings.
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