Instructions: Cut chicken breast in half, and place skin-side down on the grill. Cross mark and cook half way. Turn breasts over arrange arrange mushrooms on top of breasts. Cover the topped breast with a pie tin. This will heat the mushrooms.

In a hot saute pan, place oil, garlic, peppers, salt and pepper. Saute till garlic begins to brown. Add orzo and chicken stock. Saute 1 minute, stirring to prevent sticking. Add spinach and toss till it begins to wilt.

Place smoked cheese slices over mushrooms. Ladle spinach and orzo covering top half of plate. Be sure to remove all from pan. Using the same hot saute pan, place stock and deglaze over heat. Bring to a boil. Shingle cooked breast off spinach orzo and top with the sauce.

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