2 medium shallots,
chopped
4 ounces light cream
cheese
1
⁄
4
cup seasoned bread
crumbs
Dash nutmeg
1 package (9 oz.) frozen
chopped spinach,
thawed and pressed dry
4 boneless, skinless
chicken breast halves,
pounded slightly
to flatten
1
⁄
2
cup shredded reduced-
fat Swiss cheese
1 can (14
1
⁄
2
oz.) diced
tomatoes with roasted
garlic, onion, and
oregano
Spray large nonstick skillet with no-stick cooking
spray. Heat over medium heat. Add shallots. Cook
about 5 minutes, or until tender. Add 2 tablespoons
water, if necessary, to prevent browning.
Place cream cheese, shallots, bread crumbs, and
nutmeg in medium bowl. Beat on Speed 5 about
30 seconds, or until blended. Break apart spinach
with fork. Add to cream cheese mixture. Beat on
Speed 4 about 15 seconds, or until blended.
Spread one-fourth of mixture on each chicken
breast. Fold chicken breast over to enclose filling.
Spray large nonstick skillet with no-stick cooking
spray. Heat over medium-high heat. Add chicken.
Cook about 3 minutes, or until evenly browned. Add
tomatoes. Reduce heat to low. Cook, covered, 8 to
12 minutes, or until chicken is thoroughly cooked
and filling is hot. To serve, spoon tomatoes over
chicken.
Yield: 4 servings.
Per serving: About 306 cal, 39 g pro, 16 g carb,
11 g total fat, 4 g sat fat, 90 mg chol, 873 mg sod.
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SKILLET CHICKEN FLORENTINE
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