Rec. Stuffed Chicken Breast Florentine

M

marsha-tbay

Well-known member
STUFFED CHICKEN BREAST FLORENTINE

Yield: 4 servings

Source: "The Complete Diabetes Prevention Plan"

INGREDIENTS

4 cups (packed) coarsely chopped fresh spinach

2 teaspoons crushed garlic

1/4 cup crumbled reduced-fat feta cheese (plain or flavored with tomatoes and basil)

4 boneless skinless chicken breast halves (5 ounces each)

1 tablespoon extra virgin olive oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

DIRECTIONS

Coat a large skillet with nonstick cooking spray. Add the spinach and garlic and cook for a couple of minutes over medium heat, until the spinach is wilted. Remove from the heat and toss in the feta cheese.

Cut a deep pocket into the thickest side of each piece of chicken and stuff a quarter of the spinach mixture into each pocket. Close by pressing the flesh together and secure with a wooden toothpick if necessary. Sprinkle both sides of the chicken pieces with some of the salt and pepper.

Wipe out the skillet, add the olive oil, and preheat over medium-high heat. Add the chicken and cook for a couple of minutes on each side, until nicely browned. Reduce the heat to medium-low, cover, and cook for about 8 to 10 minutes, turning occasionally, until the chicken is cooked through. Serve hot.

kmorandi/nyc

 
Rec. Pork Chops stuffed with Sun-Dried Tomatoes & Spinach

PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH

1 tablespoon olive oil, plus 1 tablespoon
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2 ounces) goat cheese
1/3 cup reduced-fat cream cheese
4 (4-ounce) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard

Warm the 1 tablespoon olive oil in a medium saute pan over medium heat.

Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until
combined, about 2 more minutes. Transfer the mixture to a medium bowl.

Add the goat cheese and the cream cheese. Stir to combine and set aside.

Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing.

Season the outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and
mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over
medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

kate/nyc

 
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