Spinach and mushroom smothered chicken recipe


Dinner tonight, January, 25, 2017
Great and delicious way to spice up a chicken breast
4 servings

  • 3 cups fresh baby spinach
  • 1-¾ cups sliced fresh mushrooms
  • 3 green onions, sliced
  • 2 tablespoons chopped walnuts
  • 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

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.

Notes: Serving Size 1 chicken breast half

Nutritional notes:
Calories per serving 203
Carbs per serving 3g

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