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Ingredients
- 3 c. fresh baby spinach
- 1 3/4 c. sliced fresh mushrooms
- 3 green onions, sliced
- 2 tbsp. chopped pecans
- 1 1/2 tsp. olive oil
- 4 boneless skinless chicken breast halves
- 1/2 tsp. rotisserie chicken seasoning
- 2 slices reduced-fat provolone cheese, halved
Preparation
Step 1
1. In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.
2. Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill chicken, covered, over medium heat or broil for in. from the heat for 4-5 min. on each side or until meat thermometer reads 170.
4. Top with cheese. Cover and grill 2-3 min. longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.
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