Ingredients
1-1/2 teaspoons olive oil1-3/4 cups sliced fresh mushrooms3 green onions, sliced3 cups fresh baby spinach2 tablespoons chopped pecans4 boneless skinless chicken breast halves (4 ounces each)1/2 teaspoon rotisserie chicken seasoning2 slices reduced-fat provolone cheese, halved
Preparation
Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm.
Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.
