Tuesday, August 2, 2011

Easy Chicken and Veggies

Recipe taken from:
Taste of Home Healthy Cooking Cookbook 2010

2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry bread crumbs
2 teaspoons grated Parmesan cheese
2 teaspoons Italian seasoning
3 teaspoons Crisco® Olive Oil, divided
3 cups fresh baby spinach
2 plum tomatoes, chopped
2 garlic cloves, minced

Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. In a shallow bowl, combine the bread crumbs, cheese and Italian seasoning. Coat chicken in bread crumb mixture.
In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm.
Saute spinach in remaining oil just until wilted. Stir in tomatoes and garlic; cook 3 minutes longer. Serve with chicken. Yield: 2 servings.

Notes & Tips:
I liked that this recipe was for 2, a nice change from the usual larger meals. I thought the spinach mixture was really bland. I would make sure to put some seasoning in with them next time, the little bit of garlic was not enough, it needs seasoning. Overall a good meal. Super quick, since you pound the chicken flat it cooks in less than 15 mins. I served this with a baked potato.

Nutrition Facts:
1 chicken breast half with 1 cup vegetables equals 302 calories, 12 g fat (2 g saturated fat), 95 mg cholesterol, 484 mg sodium, 10 g carbohydrate, 2 g fiber, 38 g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1 vegetable.

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