Spinach and Mushroom Smothered Chicken

Hello again!

Here it is as promised, though a little later than I had hoped. This is the new recipe I tried Tuesday night. I am posting the recipe as it is written in the Taste Of Home Light Comfort Food issue. I did make some changes however because of what I had on hand. I forgot to have my mom pick up pecans and green onions so I substituted pine nuts and omitted the green onions. Instead of half a slice of provolone I took a whole slice and folded it in half and placed it on the chicken. I also did not have the rotisserie seasoning so I looked up a recipe for it on food.com and also added poultry seasoning to that recipe and did not add the onion powder since I did not have it. Also be warned the rub recipe makes 1/4 cup of the rub, all I did was mix a little of each spice listed in a bowl to make enough for this recipe.  I will post the rotisserie seasoning recipe too. Both recipes will have links at the end of the post.

Spinach and Mushroom Smothered Chicken

Serves:4

Ingredients:

3 Cups fresh baby spinach
1 3/4 Cups sliced fresh mushrooms
3 green onions sliced
2 Tablespoons chopped pecans
1 1/2 Teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 Teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved

Directions:

1. In a large skillet, saute the spinach, mushrooms, onions, and pecans in oil until mushrooms are tender. Set aside and keep warm.
 2. Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170 degrees.
4.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.


Rotisserie Chicken Rub

Yields: 1/2 Cup

Ingredients:

2 Tablespoons kosher or sea salt

1 Tablespoon paprika
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon Italian seasoning
1 Tablespoon brown sugar
3/4 Teaspoon dried thyme
3/4 Teaspoon dry mustard
3/4 Teaspoon cayenne pepper
3/4 Teaspoon black pepper

Directions

Mix together and store.

Here are the links for the recipes:
Spinach and Mushroom Smothered Chicken
Rotisserie Chicken Rub


There you go there is the new recipe we tried. It was very good. The pine nuts were a good substitution. I am not sure how the pecans would have tasted. I only served the chicken forgetting to make anything else with it. It might be good with some sort of potato or another vegetable. I am going to try to post at least once a week if I am able to try new recipes. I am sure no one wants to hear about me opening a box of spaghetti and jar of sauce and heating that up. But I promise I will try to try something new each week. If anyone has any suggestions I welcome them! Thank you and remember to keep cooking!