jeudi 1 septembre 2016

Spinach and Mushroom Smothered Chicken


Ingredients

  • 3 cups fresh baby spinach
  • 3 green onions, sliced
  • 2 tablespoons chopped pecans
  • 1-3/4 cups sliced fresh mushrooms
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1-1/2 teaspoons olive oil
  • 2 slices reduced-fat provolone cheese, halved
  • 1/2 teaspoon rotisserie chicken seasoning


Directions

  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. 2. Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  3. 3. Grill chicken, covered, over medium heat or broil 4 in. from the heat for four TO five minutes on each side or until a meat thermometer reads 170°.
  4. 4. Top with cheese. Cover and grill two TO three minutes longer or until cheese is melted. 
  5. To serve, top each chicken breast with reserved spinach mixture. Yield: 4 servings.

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