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Spinach and Mushroom Smothered Chicken




Source of Recipe


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Spinach and Mushroom Smothered Chicken

Tasteofhome.com – e-mail
Reviews rated this recipe 4.5 of 5 stars.
Exchanges
Yield: 4 servings.
Prep/Total Time: 30 min.

Chicken breasts stay nice and moist tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make. —Katrina Wagner, Grain Valley, Missouri

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. Sprinkle chicken with seasoning.

2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°.

3. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Top chicken breasts with spinach mixture.

1 chicken breast half equals 203 calories, 9 g fat (2 g saturated fat), 68 mg cholesterol, 210 mg sodium, 3 g carbohydrate, 2 g fiber, 27 g protein. ++++ Exchanges: 3 lean meat, 1 vegetable, 1 fat.