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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. —Katrina Wagner, Grain Valley, Missouri
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 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. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.
Originally published as Spinach and Mushroom Smothered Chicken in Healthy Cooking June/July 2008
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on May. 27, 2013 by ConnieK
This is awesome. I broiled instead of grilling it. I think it would be even better grilled. Will definitely make again.
Reviewed on May. 22, 2013 by ktbaby22
This was a huge hit for my husband and I. Simply delicious, easy to make, and quick! I served it with garlic roasted potatoes and made a honey mustard vinegarette to top it all. So tasty!!
Reviewed on Apr. 28, 2013 by Robby1
WOW!! This is tasty!!! Instead of grilling the meat, I pan fried (covered) until nice and brown and cooked through. I then removed the chicken from pan and did the vegetables in the drippings until not quite done, returning the chicken to the pan, topping with the cheese until melted. I served the chicken with the spinach mixture on top. The chicken was very moist, the flavors are very good and the pecans add a very nice crunch and added flavor. Can't wait to make this dish again.
Reviewed on Apr. 23, 2013 by BAFolkerts
I have made this several times. We both love it. I usually add more rotisserie seasoning. Sometimes I don't use the spinich either but it always turns out great.
Reviewed on May. 01, 2012 by dearcat
I have never made this, but I am going to try it but with NO cheese and in my crockpot. I do not have a grill.
Reviewed on Jan. 11, 2012 by barsto
This is a very nice recipe. When I made it, I added a chopped garlic clove and a little red crushed pepper. Next time I make I'm going to use pine nuts instead of pecans and substitute fontina cheese. The original recipe was delicious but thse changes simply reflect my personal taste.
This is a very nice recipe. When I made it, I added a chopped garlic clove and a little red crushed pepper. Next time I make I'm going to use pine nuts instead of pecans and substitute fontina cheese. The original recipe was delicious but thse changes reflect my tastes more.
Reviewed on Jan. 03, 2012 by truckngirl
I started to cook the chicken for something else and decided to make this. I pan fried the chicken in a non-stick pan sprayed with Pam and added rosemary-garlic seasoning to it and simmered it until almost done. Then I sauteed the fresh mushrooms, green onion, and fresh spinach in the same pan with a little olive oil until the mushrooms and spinach were tender. I added about a tablespoon of real bacon bits and I think that helped since I didn't have the rotisserie chicken seasoning. I have never seen it or heard of that seasoning until now. It was a fluke that I had all the ingredients, even the provolone cheese. I put the chicken back in the pan and covered it with the spinach and mushroom mixture and then the cheese. I put a lid over it and let the cheese melt. OMG it was so good. I live alone so I halved the recipe and one chicken breast was enough but I made enough for 2 meals. I think I need to make it again and invite some cute guy over for dinner! Any wine suggestions?
Reviewed on Nov. 23, 2011 by KathyMcDonald
Great recipe, I cooked the chicken in the George Foreman Grill, yummy and speedy.
Reviewed on Aug. 09, 2011 by prente
yummy! not recommended to eat with rice though! :)
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