With Couscous and Strawberries & Cream
This recipe actually came from my old health insurance company. If I opened their recipe section every day for a month they would send me a Visa gift card, so I absolutely followed through. Their formatting was awkward and I've made a change, but the nutritional info they provided (see below) is still accurate.
- 2 boneless skinless chicken breast halves, 3.5oz each, pounded to 1/4 inch thickness
- salt and pepper to taste
- 1 oz reduced-fat goat cheese (or feta cheese)
- 4 oil-packed sun-dried tomatoes, drained and diced
- 1/2 C frozen spinach leaves, thawed and drained (or fresh spinach, wilted, see below)
- 1 Tbsp olive oil
2. Combine cheese, tomatoes, and spinach. Spread mixture down center of each chicken breast. Roll up and secure with toothpicks. Place chicken on baking sheet and brush with olive oil.
3. Bake for 30 minutes, or until juices run clear.
4. Serve with 1 1/2 C cooked whole wheat couscous (not gluten-free!) and finish with 1 C sliced strawberries topped with 3 Tbsp light whipped cream.
Robyn's notes: I never buy frozen spinach, but I always seem to have fresh baby spinach in the fridge. Therefore what I've done in making this is to wilt the fresh spinach. I stem my spinach, then place the leaves in a small skillet with about a Tablespoon of water, then cook on medium-high, gently stirring, for 3-4 minutes or until wilted. Then I remove the leaves to a paper towel. Remember that spinach cooks down, so for 1/2 C of prepared leaves about 1 C fresh are needed. Meal is gluten-free if using a different side dish, like rice. The nutritional info includes the side dish and dessert. Watch me demonstrate this recipe on youtube!
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often
Nutritional Information: 766 calories; 30g fat; 9g saturated fat; 62g protein; 66g carbohydrate; 15g fiber; 412mg sodium
Post a Comment