Spinach and Mushroom Smothered Chicken

Spinach and Mushroom Smothered Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups fresh baby spinach

  • 1-¾

    cups sliced fresh mushrooms

  • 3

    green onions, sliced

  • 2

    tablespoons chopped pecans

  • 1-½

    teaspoons olive oil

  • 4

    boneless skinless chicken breast halves (4 ounces each)

  • ½

    teaspoon rotisserie chicken seasoning

  • 2

    slices reduced-fat provolone cheese, halved


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.


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