Spinach and Mushroom Smothered Chicken
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
Chicken breasts stay nice and moist with a mushroom and spinach topping 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 Recipe
Spinach and Mushroom Smothered Chicken
3 cups fresh baby spinach
1 ¾ cups sliced fresh mushrooms
3 green onions, sliced
2 Tbsp. chopped pecan
1 ½ tsp. olive oil
4 boneless skinless chicken breast halves (4 oz. each)
½ tsp. rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved
In a large skillet, sauté 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 inches from the heat for 4-5 minutes on each side or until a meat thermometer reads 170 F.
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. 4 serving
(Recipe for Spinach and Mushroom Smothered Chicken was on www.tasteofhome.com, 2014)
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