Chicken seems to be a good choice if you want to watch your fat and calorie intake. There seems to be lots of recipes calling for chicken breasts..
Here is one I found and adapted to my liking. I found it to be both interesting and a bit different using sun dried tomatoes..
1 pkg. frozen chopped spinach (cook, drain and push down with spoon to remove excess moisture)
1/4 cup chopped onion
1 clove minced garlic
1/2 tsp. red pepper flakes
2 tsp. olive oil
1 tsp. water
2 tablespoons drained sun dried tomatoes( recipe calls for dry packed sun dried tomatoes)
4 chicken cutlets( pounded and made as thin as possible)
1/2 cup chicken broth
1/4 cup grated Parmesan or Romano cheese
Cook spinach, drain and remove excess moisture. Combine onion, garlic, red pepper flakes and 1 tsp. olive oil and water in medium size skillet. Cook until onion is translucent and softened. In a small bowl stir together onion mixture, cheese and spinach. Set aside
Sprinkle chicken with sun dried tomatoes
Divide spinach mixture between cutlets
Roll tightly and secure with toothpick
Add remaining olive oil to skillet. Add chicken and cook over medium to low heat turning until golden brown, about 10 minutes..
Add broth, cover and cook over low heat about 7 minutes more. Uncover and transfer to plate..Cover to stay warm. Boil juices until reduced and then slice chicken at an angle and spoon juices over chicken. Add a small green salad and enjoy a light meal..
Happy Baking and Cooking from my kitchen to yours,
adapted from Prevention Magazine
1/9/12
1/3/14
Here is one I found and adapted to my liking. I found it to be both interesting and a bit different using sun dried tomatoes..
1 pkg. frozen chopped spinach (cook, drain and push down with spoon to remove excess moisture)
1/4 cup chopped onion
1 clove minced garlic
1/2 tsp. red pepper flakes
2 tsp. olive oil
1 tsp. water
2 tablespoons drained sun dried tomatoes( recipe calls for dry packed sun dried tomatoes)
4 chicken cutlets( pounded and made as thin as possible)
1/2 cup chicken broth
1/4 cup grated Parmesan or Romano cheese
Cook spinach, drain and remove excess moisture. Combine onion, garlic, red pepper flakes and 1 tsp. olive oil and water in medium size skillet. Cook until onion is translucent and softened. In a small bowl stir together onion mixture, cheese and spinach. Set aside
Sprinkle chicken with sun dried tomatoes
Divide spinach mixture between cutlets
Roll tightly and secure with toothpick
Add remaining olive oil to skillet. Add chicken and cook over medium to low heat turning until golden brown, about 10 minutes..
Add broth, cover and cook over low heat about 7 minutes more. Uncover and transfer to plate..Cover to stay warm. Boil juices until reduced and then slice chicken at an angle and spoon juices over chicken. Add a small green salad and enjoy a light meal..
Happy Baking and Cooking from my kitchen to yours,
adapted from Prevention Magazine
1/9/12
1/3/14
