(Serves 4)



3 cups fresh baby spinach

1¾  cups sliced fresh mushrooms

3 green onions, sliced

2 tbs chopped pecans

1½ tsp olive oil

4 boneless skinless chicken breast halves

½ teaspoon 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. Serve on a bed of basmati rice with a side of roasted veggies or a tomato salad. *Unknown*


Nutritional Facts:

Per serving: calories 203; fat 9g; sat fat 2g; cholesterol 68 mg; sodium 210 mg; carbohydrate 3 g; fibre 2 g; protein27 g.


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