Spinach and Mushroom Smothered Chicken
“Chicken breasts stay nice and moist tucked under a blanket of melted cheese. It’s extra special to serve but is not tricky to make.” —Katrina Wagner, Grain Valley, Missouri
Spinach and Mushroom Smothered Chicken
Spinach and Mushroom Smothered Chicken
Servings | Prep Time | Cook Time |
4servings | 10minutes | 20minutes |
Servings | Prep Time |
4servings | 10minutes |
Cook Time |
20minutes |
Ingredients
- 1-1/2 tsp olive oil
- 1-3/4 cups sliced fresh mushrooms
- 3 green onions sliced
- 3 cups fresh baby spinach
- 2 tbsp chopped pecans
- 4 boneless skinless chicken breast halves (4 oz each)
- 1/2 tsp rotisserie chicken seasoning
- 2 sliced reduced-fat provolone cheese halved
Portions: servings
Units:
Ingredients
Portions: servings Units: |
Instructions
- 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.
Recipe Notes
Health Tip: This low-carb main dish is also gluten-free.
Nutrition Facts
1 serving: 203 calories, 9g fat (2g saturated fat), 68mg cholesterol, 210mg sodium, 3g carbohydrate (1g sugars, 2g fibre), 27g protein.
Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.