Spinach and Mushroom Smothered Chicken

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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


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.

Bon Appetit!

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