CHICKEN WITH SPINACH AND CHEESE
Here's a scrumptious spinach and chicken dish plucked from the pages of The Simply Healthy Lowfat Cookbook (REBUS).
4 thin chicken breast cutlets (3/4 pounds total)
1 Tbsp. flour
1 Tbsp. plus 1 tsp. olive oil
1/2 cup chopped scallions
2 garlic cloves, minced
1/3 cup chicken broth
1 tsp. oregano
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup chopped mushrooms
1 pound spinach, stemmed
3 oz. part-skim mozzarella, shredded
Lightly dredge the chicken in the flour; reserve the excess.
Preheat the broiler.
In a large nonstick skillet, warm the oil over medium-high heat.
Add chicken and brown on both sides for about 6 minutes.
Transfer to a plate and cover loosely.
Add scallions, garlic and two tablespoons of broth to the skillet and cook, stirring until fragrant for about one minute.
Sprinkle on the reserved flour and cook, stirring until flour is no longer visible, about 30 seconds.
Add remaining broth, oregano, salt and pepper, and bring to a boil, stirring frequently.
Add mushrooms and spinach, then cover and cook for 30 seconds.
Uncover and stir until the spinach is just wilted, about one minute.
Pour in any juices that have collected under the chicken plate.
Place the chicken on a broiler pan.
Dividing evenly, spread the spinach-mushroom mixture on top of the chicken.
Sprinkle the cheese on top and broil 4 inches from the heat for 3 minutes, or until cheese is bubbly.
Makes 4 servings. Nutritional values per serving: 225 calories, 9.4g fat, 3.1g saturated fat, 62mg cholesterol, 438mg sodium.