This is a recipe I have had my eye on for a while. I am putting it on the menu this week and thought I would share.
SPINACH AND MUSHROOM SMOTHERED CHICKEN
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 (4 ounces each)
1/2 tsp. rotisserie chicken seasoning
2 sliced 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.
2. Coat grill rack with cooking spray before starting the grill. Sprinkle the chicken with seasoning; grill, covered, over medium heat for 4 or 5 minutes on each side or until juices run clear.
3. Top with cheese. Cover and grill 2 or 3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.
Here’s the dirt on this recipe:
9 g. fat (2 g. saturated fat)
68 mg. cholesterol
210 mg. sodium
3 g. carbs
2 g. fiber
27 g. protein