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Spinach and Mushroom Smothered Chicken
3 cups fresh baby spinach
1¾ cups sliced fresh mushrooms
3 green onions, sliced
2 Tablespoons chopped pecans
1½ teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
½ teaspoon rotisserie chicken seasoning
2 slices reduced fat 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 seasoning.
3. 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 to 5 minutes on each side or until a thermometer reads 170°.
4. Top with cheese. Cover and grill 2 to 3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.
Yield: 4 servings
1 chicken breast half equals:
9 g fat (2 g saturated fat)
68 mg cholesterol
210 mg sodium
3 g carbohydrate
2 g fiber
27 g protein
Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat