Feb 18, 2015 4 boneless skinless breast Rotisserie chicken seasoning 1/2tsp Optional fresh baby spinach 3 cups green onions 3 Optional Mushrooms, fresh 1 3/4cup Balsamic vinegar 2 or 3 tbsp. 1 1/2 tsp of olive oil Pecans 2 tbsp. crushed provolone cheese We used freshly sliced from deli. sliced on a 1 1/2 thickness and one slice per breast. This is so good. In a skillet sauté the spinach, mushrooms, onions, pecans in olive oil until mushrooms are tender. you can grill or bake or broil them. I'd bake or broil until chicken is done in a dish them to retain some juices.