Mushroom and Spinach Smothered Chicken

Mushroom Spinach Smothered Chicken


  • 2 cups of organic baby spinach
  • 1 1/2 cups of sliced mushrooms
  • 1/2 onion - sliced
  • 1/2 tsp Montreal Chicken spice McCormick
  • 2 slices of provolone cheese
  • 2 boneless chicken breasts (if thick slice in half to cook quicker)


  1. Plug in George Foreman grill to heat up.
  2. Grill the mushrooms, onions, and baby spinach until tender. Then cover or place in closed container to keep warm.
  3. Sprinkle chicken with Montreal Chicken spice, place on the George Foreman grill and close. Cook for about 5-6 minutes until internal temp is 170 degrees.
  4. Add a slice of cheese to the top of chicken, close top for a few seconds to allow cheese to melt.
  5. Serve chicken topped with mushroom, spinach, & onion mixture.’