Spinach and Mushroom Smothered Chicken

3  cups		fresh baby spinach
1-3/4  cups		sliced fresh mushrooms
3/4  cup		green onions
2  tablespoons		chopped pecans
1-1/2  teaspoons		olive oil
16  ounces		boneless skinless cicken breast halves
1/2  teaspoon		rotisserie chicken seasoning
2  slices		reduced-fat provolone cheese, halved

Tip: Click on the ingredient links to learn the nutritional information for all the Spinach and Mushroom Smothered Chicken ingredients. The serving size for any ingredient in Spinach and Mushroom Smothered Chicken may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Saute' spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.

I changed this recipe by doing the following: it called to grill chicken breast, I pounded the chicken flat to approx. 1/2 inch, rubbed olive oil on it, sprayed skillet with Pam and tsp olive oil. I sauteed' 4-5 minutes each side and until golden brown.

Idid not do this step: Coat grill rack with cooking spray before starting the grill. Sprinkle the chicken with seasoning; grill, covered, over medium heat for 4-5 minutes on each side or until juices run clear.

I ommtted cheese. 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.