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|  | Chicken Florentine w/Mushroom Sauce
two 2 1/2 ounce skinned, boned chicken breast halves
1/4 cup of chopped onion
vegetable cooking spray
one 10 ounce package of frozen chopped spinach, thawed
2 tablespoons (1/2 ounce) of shredded low fat Swiss cheese
1/8 teaspoon of ground nutmeg
1/2 cup of sliced fresh mushrooms
1/2 cup of skim milk
1/2 cup of boiling water
1 tablespoon of reduced calorie margarine, melted
1/2 teaspoon of chicken flavored bouillon granules
Place chicken between 2 sheets of heavy duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Set aside.
Sauté onion in a large skillet coated with cooking spray. Remove from heat, and stir in spinach, cheese, and nutmeg.
Divide mixture in half, and shape into mounds. Transfer mounds to a 10x6x2 inch baking dish coated with cooking spray. Top each portion with a chicken breast half. Bake at 350ºF. for 25 minutes or until the chicken is done.
Place mushrooms in skillet. Stir in milk and remaining ingredients, and bring to a boil; boil for 6 minutes, stirring frequently, until liquid is reduced and thickened. Spoon sauce evenly over each portion, and serve hot. 2 servings
Each serving Amount: 1 portion
Exchanges: 3 Lean Meat 1 Starch
Chol: 42 mg
CCalories: 180
Carbo: 12 gm
Protein: 24 mg
Fat: 5 gm
Fiber: 2 gm
Sodium: 255 mg |
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