Spinach and Mushroom Smothered Chicken

By srumbel

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

Read more: http://www.tasteofhome.com/recipes/spinach-and-mushroom-smothered--chicken#ixzz3AJyBloYi

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
• Read more: http://www.tasteofhome.com/recipes/spinach-and-mushroom-smothered--chicken#ixzz3AJyKSmEk

Preparation

Step 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. Using long-handled tongs, moisten a
paper towel with cooking oil and 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 meat thermometer reads
170°.
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.


Spinach and Mushroom Smothered Chicken (continued)
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2014


Read more: http://www.tasteofhome.com/recipes/spinach-and-mushroom-smothered--chicken#ixzz3AJyOAbbI