Thursday, 2 May 2013

Spinach and Mushroom Smothered Chicken Recipe

Poultry chests stay nice and wet with a mushroom and green spinach leading nestled under a cover of dissolved dairy products. It's special to provide but is not challenging to make. —Katrina Wagner, Feed Area, Missouri
Spinach and Mushroom Smothered Chicken Recipe

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    3 glasses clean baby spinach
    1-3/4 glasses sliced clean mushrooms
    3 green vegetables, sliced
    2 tbsps sliced pecans
    1-1/2 tsp olive oil
    4 boneless skin free poultry sections (4 oz. each)
    1/2 tsp. rotisserie poultry seasoning
    2 pieces reduced-fat provolone milk products, halved


    In a large container, saute the green spinach, weeds, vegetables and pecans in oil until weeds are soft. Set aside and keep warm.
    Spread poultry with preparing. Using long-handled tongs, dampen a paper towel with cooking oil and lightly coat the bbq grill holder.
    Grill poultry, covered, over medium warm or broil 4 in. from the warm for 4-5 moments on each side or until a beef temperature gauge flows 170°.
    Top with dairy products. Cover and bbq grill 2-3 moments longer or until dairy products is dissolved. To serve, top each poultry with arranged green spinach combination. Yield: 4 meals.

Nutritional Facts 1 poultry half is equal to 203 calories, 9 g fat (2 g soaked fat), 68 mg cholesterol, 210 mg salt, 3 g carbs, 2 g fiber, 27 g protein. Suffering from diabetes Exchanges: 3 lean beef, 1 vegetable, 1 fat

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