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Chicken and Spinach Medley

4 boneless, skinless chicken breast halves
1 (4-ounce) can mushroom slices
1 tablespoon canola oil
2 bunches fresh spinach (about 1 1/2 pounds)
1 clove garlic, minced
1/2 cup low sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup green pepper slivers
3 tablespoons freshly grated Romano cheese
1 medium onion, cut into thin rings
1 cup fresh bread croutons

1. In nonstick frypan, place oil and heat to medium temperature. Add garlic, stirring to spread evenly in frypan. Arrange chicken in single layer over garlic and cook about 5 minutes; turn and cook 5 minutes more.
2. In large frypan, pour chicken broth and heat on high temperature. Add green pepper, onion and mushrooms; cook 3 minutes. Add spinach and cook, stirring with other vegetables, about 2 minutes more. Turn off heat under vegetables.
3. Remove chicken from small frypan and cut into strips. Add chicken strips to vegetables in large frypan; stir to mix well. Sprinkle with salt and pepper. Remove to serving dish and top with cheese and croutons.

Makes 4 servings.

Nutrition Per Serving: 267 calories; 33.3 g protein; 9.0 g total fat; 2.06 g saturated fat; 13.2 g carbohydrates; 77 mg cholesterol; 708 mg sodium.

Recipe provided courtesy of the National Chicken Council. Used with permission.