reloader77724
Senior Member
- Feb 5, 2015
- 168
- 22
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.
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.