Smothered Chicken with Spinach and Mushrooms

3 cups fresh baby spinach
1 3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 Tbsp. chopped pecans
1 1/2 tsp. olive oil
4 boneless, skinless chicken breast halves
1/2 tsp. rotisserie 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. Yield: 4 servings.

Martha:  I did make a few technique changes to this that I feel didn't change the flavor.  The main thing was that I didn't grill my chicken, I baked it in a 400 degree oven on a rack until done.  I also rubbed it with a little olive oil and added a chicken rub to all sides.  The spinach calls for 3 cups of fresh.  That is what I bought but I think I would have liked just a little more.  My spinach, mushrooms, onions and pecans were sauted in a large frying pan with lid.  I topped this with my chicken and instead of adding 1/2 slice of provolone I added 1 slice to each piece, placed the lid on the pan and let the cheese melt allowing it to run down into the veggies.  This dish is worth making and it actually requires very little work giving you a gourmet looking dish.  Where did I find this recipe?  On Pinterest via Taste of Home.  Give this one a try.  You won't regret it.