Spinach and Mushroom Smothered Chicken:
Chicken with sautéed mushrooms and creamed spinach – a full meal! If you get everything prepped ahead of time, this recipe comes together REALLY fast.
Creamed Spinach and Mushroom Smothered Chicken. Baked boneless chicken breasts are completely covered with creamed spinach, flavorful sauteed mushrooms, and a whole lot of gooey, melted mozzarella cheese.
3 cups fresh baby spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved
In a large skillet, saute the spinach, mushrooms, onions, and pecans in oil until mushrooms are tender. Set aside and keep warm.
Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.
Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture. Yield: 4 servings.