Chicken breasts stay nice and moist tucked under a blanket of melted cheese. It’s extra special to serve but is not tricky to make.

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

Procedure

1. In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender.
2. Set aside and keep warm.
3. Sprinkle chicken with seasoning.
4. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
5. Grill chicken, covered, over medium heat or broil 4 inches from the heat for 4-5 minutes on each side or until a thermometer reads 170°.
6. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted.
7. Top chicken breasts with spinach mixture.

Yield: 4 servings.