Spinach and Mushroom Smothered Chicken

·         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.

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