3cups fresh baby spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 TBL chopped pecans
1-1/2 tsp olive oil
4 boneless skinless chicken breast halves (4oz)each
1/2 tsp rotisserie chicken seasoning
2 slices of provolone cheese, halved
1. In a large skillet add oil. Saute the spinach,mushrooms, onions and pecans. in the oil until mushrooms are tender.
2. Sprinkle the chicken with the seasoning. I found it at JayC s, I'm sure it's at others. Thought I would post it so you would see what it looked like. It could be one of my new favorite spices.
This can go on a grill, well oiled. I used a cast iron grill pan on my stove ,until spring then I would like to taste it off the grill.
3. Cook over medium heat or broil 4in.from heat for 4-5 minutes each side. Should read 170 on temp.
4. When it is cooked add the slices of cheese. I used smoked provolone. Let it melt, I put a piece a foil over it to help it melt.
After the cheese melts, I put it on the serving plate and spooned the spinach mixture over it. I served it with mixed brown rice and salad. Great meal.