- 1-1/2 teaspoons olive oil
- 1-3/4 cups sliced fresh mushrooms
- 3 green onions, sliced
- 3 cups fresh baby spinach
- 2 tablespoons chopped pecans
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 teaspoon rotisserie chicken seasoning
- 2 slices reduced-fat provolone cheese, halved
- Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm.
- Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture. Yield: 4 servings.
Reviews forSpinach and Mushroom Smothered Chicken
"Delicious. I used butter instead of olive oil - used about 4 T - and salt and pepper and Weber’s herb and garlic. Cooked it on the grill. Didn’t have provolone cheese so used Havarti. Was great!"
"very easy and delicious"
"Just a great recipe!!"
"easy and delicious! Used Swiss cheese, great. Tried it with no cheese, great. It's a keeper!"
"Great presentation and delicious!"
"My family loved this recipe! The sauteed mushrooms and spinach and green onions on top of the grilled chicken breast with melted provolone were a nice addition of flavors, and no high-calorie sauce was required. I skipped the pecans and used Nature's Seasons seasoning blend. I served it with the "Special Cauliflower" recipe on this site and some Seeds of Change brand quinoa and brown rice blend. It was a delicious and nutritious meal!"
"Nice variation on chicken breasts! The chicken breasts I used were rather large so I pounded them to an even thickness. I seasoned with a spicy blend (Kickin' chicken brand) and browned the chicken before placing in oven and baking at 375 for 30 minutes. Meanwhile, I sauted thinly sliced red onion, mushrooms, scallions, and spinach. When chicken was done I spread the sauted mix on top of each breast, covered with cheese, and popped it under the broiler until cheese was bubbly and slightly browned. Eating for lunch all week. This one will go on regular rotation this winter!! Thanks for the idea."