While most of the winter has been pretty mild here in the northeast, we got hit with an Arctic blast this past weekend. It’s going to warm up considerably today, and stay above average for a bit. I can definitely live with that! And we can definitely grill in that!
It seems to be harder to come up with something to make for dinner during the winter months when you live in an area that is cold at this time of year. It’s usually too cold to be outside grilling and there’s no fresh, local produce in sight. Many parts of the US don’t have bitter cold weather in February and have the luxury of using the grill. It has been nice for us New Englanders to get a taste of that “grilling in winter” lifestyle this year. With fresh spinach & mushrooms readily available at the grocery store year round, we are taking advantage of this warming trend and firing up our grill!
Spinach & Mushroom Smothered Chicken
Spinach & Mushroom Smothered Chicken (adapted from tasteofhome.com)
Total time needed: 30 minutes Makes: 4 servings
Ingredients:
- 5 ounces fresh baby spinach
- 1-3/4 cups (5-6 ounces) sliced fresh mushrooms
- 3 green onions, sliced
- 2 tablespoons chopped pecans
- 1-1/2 teaspoons olive oil
- 1 pound boneless skinless chicken breast, cut into 4 pieces
- 1/2 teaspoon Montreal Chicken seasoning
- 2 slices provolone cheese, halved
Directions:
In a large skillet, sauté the mushrooms, onions and pecans in the oil until the mushrooms are tender, about 5 – 6 minutes.
Sauté the mushrooms with the green onions & pecans.
Add the spinach into the pan and continue to sauté it all, just until the spinach wilts.
Add the spinach into the sauté pan to wilt it.
Set the mixture aside and keep it warm.
Set the sautéed veggies aside but keep them warm.
Sprinkle the chicken with the seasoning.
Season the chicken & prepare the grill.
Lightly coat the grill rack with olive oil or cooking spray. Grill the chicken, covered, over medium heat for about 4 – 5 minutes on each side, until the internal temperature of the chicken reaches 170°. Top the chicken with the cheese slices. Shut the grill and cook the chicken 2-3 minutes longer or until the cheese is melted.
Add the cheese to the cooked chicken to melt it.
Top the chicken breasts with the spinach mixture to serve.
This recipes easily doubles for a larger group.
Such a treat to be grilling during a Northern winter! ~Linda
Spinach & Mushroom Smothered Chicken (adapted from tasteofhome.com)
Total time needed: 30 minutes Makes: 4 servings
Ingredients:
- 5 ounces fresh baby spinach
- 1-3/4 cups (5-6 ounces) sliced fresh mushrooms
- 3 green onions, sliced
- 2 tablespoons chopped pecans
- 1-1/2 teaspoons olive oil
- 1 pound boneless skinless chicken breast, cut into 4 pieces
- 1/2 teaspoon Montreal Chicken seasoning
- 2 slices provolone cheese, halved
Directions:
In a large skillet, sauté the mushrooms, onions and pecans in the oil until the mushrooms are tender, about 5 – 6 minutes. Add the spinach into the pan and continue to sauté it all, just until the spinach wilts. Set the mixture aside and keep it warm.
Sprinkle the chicken with the seasoning. Lightly coat the grill rack with olive oil or cooking spray. Grill the chicken, covered, over medium heat for about 4 – 5 minutes on each side, until the internal temperature of the chicken reaches 170°. Top the chicken with the cheese slices. Shut the grill and cook the chicken 2-3 minutes longer or until the cheese is melted. Top the chicken breasts with the spinach mixture to serve.