This is one of our favorite spinach recipes, it is especially good with the first fresh spinach of spring from the garden. We like it served with cousous and steamed broccoli.
Spinach and Mushroom Smothered Chicken
3 c fresh spinach
1 3/4 c sliced portabella mushrooms
3 green onions, sliced
1 1/2 t olive oil
4 boneless, skinless chicken breasts, pounded to 1/2" thickness
1/2 t Montreal Chicken seasoning
2 sliced provolone, mozzarella, cheddar, or colby jack cheese
Saute spinach, mushrooms and onions in oil until mushrooms are tender. Set aside and keep warm.
Sprinkle seasoning on chicken breasts; grill until done. (Can also bake in a 350 oven until done)
Top each chicken breast with spinach mixture then cheese and grill (bake) until cheese is melted.
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