Thursday, September 18, 2014

Spinach and Mushroom Smothered Chicken

· 3 cups fresh baby spinach
· 1 ¾ cups sliced fresh mushrooms
· 3 green onions, sliced
· 2 tablespoons chopped pecans
· 1 ½ teaspoon olive oil
· 4 boneless skinless chicken breasts, flattened
· Salt and pepper, to taste
· 2 slices provolone cheese, halved

1. In a large skillet, sauté the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.
2. Sprinkle chicken with salt and pepper. Spray a grill pan with cooking spray. Grill chicken about 8-10 minutes on each side and a meat thermometer reads 170 degrees.
3. Top with cheese and let it melt.
4. To serve, top each chicken breast with reserved spinach mixture.

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