1/2tspred pepper flakes [more or less to your taste]
12ozbaby spinach
1cupshredded Asiago cheese
Instructions
Place the chicken breasts in a large plastic storage bag and pour Italian dressing on top. Place into the fridge and marinate overnight.
Remove the chicken from the marinade and discard the marinade. Season the chicken on both sides with Mediterranean Herb or Rotisserie chicken seasoning.
Drizzle a large oven safe skillet with olive oil and add 2 Tbsp of butter. (or light butter)
Sear the chicken pieces for 3-4 minutes on each side or until the juices run clear. Adjust the time based on the thickness of the chicken breasts. Remove to a platter, cover and keep warm.
In the same pan saute the mushrooms over medium high heat for 2-3 minutes then add the sliced green onions and minced garlic. Add additional olive oil, if needed. Season with salt and black pepper to your taste.
To the pan add the Worcestershire sauce and red pepper flakes. Cook for around 2-3 minutes until the onions begin to soften.
Add the baby spinach. Saute until the spinach wilts and the juice evaporates.
Return chicken to pan and spoon sauteed vegetables on top of chicken pieces. Sprinkle each with Asiago cheese. Season with additional Mediterranean Herb or Rotisserie chicken seasoning, if desired.
Transfer skillet to the oven. Broil for 2 minutes or until the cheese melts.
Serve immediately.
Notes
To lighten up these chicken breasts omit the butter and use less oil.
You can also use light or fat free Italian dressing