INGREDIENTS
4
Chicken breasts, skinless boneless
1
bag Arugula greens, wild
1 cup
Baby spinach, fresh leaves
1
Fennel, small bulb
4 tbsp
Flat-leaf parsley
2 cloves
Garlic
1
Garlic clove
1/4 tsp
Garlic powder
1 1/4 tsp
Lemon, zest
1
Lemon
1
3 1/2 ounce package Shitake mushrooms
1/4 cup
Sundried tomatoes
14 tsp
Lemon juice
1/4 tsp
Black pepper
1/2 tsp
Italian seasoning
1/4 tsp
Paprika
1/4 tsp
Pepper
1/2 tsp
Salt
1/4 tsp
Sugar
7 tbsp
Olive oil
2 tbsp
Pine nuts, toasted
2 tbsp
Parmesan cheese, grated
4
slices Provolone cheese
8
Toothpicks