Chicken Smothered in Spinach/Mushrooms, 269

Chicken Smothered in Spinach/Mushrooms, 269

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 269.4
  • Total Fat: 17.2 g
  • Cholesterol: 90.0 mg
  • Sodium: 266.2 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 29.2 g

View full nutritional breakdown of Chicken Smothered in Spinach/Mushrooms, 269 calories by ingredient
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Introduction

This was totally yummy. Next time I will make only 2 chicken breasts with only 1 slice of cheese and double the spinach, nuts, onions, and mushrooms using 2 TBS EVOO. If you can find it, use Rotisserie Chicken Seasoning without salt.

You can reduce calories to 243 each serving by using only 2 TBS pecans. It is good either way.
This was totally yummy. Next time I will make only 2 chicken breasts with only 1 slice of cheese and double the spinach, nuts, onions, and mushrooms using 2 TBS EVOO. If you can find it, use Rotisserie Chicken Seasoning without salt.

You can reduce calories to 243 each serving by using only 2 TBS pecans. It is good either way.

Number of Servings: 4

Ingredients

    3 cups fresh spinach washed
    2 cups sliced fresh mushrooms
    4 green onions
    4 TBS chopped pecans
    1-1/2 TBS Extra Virgin Olive Oil
    3/4 tsp Rotisserie Chicken Seasoning (McCormick)
    4 skinless chicken breasts (4 oz each)
    2 slices reduced fat provolone cheese, halved

Directions

In a large skillet, sauté spinach, mushrooms, onions, pecans in EVOO until mushrooms are tender.

Meanwhile, coat grill rack with cooking coil spray before starting the grill. Sprinkle the chicken with seasoning; grill, covered, over medium heat for 4 to 5 minutes on each side or until juices run clear. I cooked mine in a frying pan lightly sprayed with olive oil.

Top each breast with with a half of provolone cheese and cook 2 to 3 minutes longer until cheese is melted.

To serve, place each breast on a plate and divide spinach into fourths and cover the chicken breast with the spinach mixture.

Number of Servings: 4

Recipe submitted by SparkPeople user CARIKE3.

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