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SPINACH-STUFFED CHICKEN BREASTS 2 whole chicken breasts, with skin intact, boned to make 4 halves 2 Tbsp. virgin olive oil 1 tsp. dried thyme 1/4 tsp. salt Stuffing: 1 medium onion, finely chopped 1 Tbsp. virgin olive oil 1 Tbsp. unsalted butter 1 lb. spinach, washed with stems removed, coarsely chopped 1/2 c. skim milk Ricotta cheese 1/2 c. freshly grated Parmesan cheese 2 large basil leaves, finely chopped freshly ground black pepper Yogurt Sauce: 1 c. plain low-fat yogurt 1 Tbsp. red wine vinegar 1/4 tsp. salt freshly ground black pepper 1 tomato, peeled, seeded and finely chopped 4 large basil leaves, thinly sliced To prepare the stuffing, saute the onion in 1 tablespoon each of olive oil and butter over a low heat for 15 minutes or until soft, but not browned. Add the spinach to the pan. Cook over a medium heat until it is wilted and all the moisture is evaporated, about 10 minutes. Transfer to a bowl and allow to cool. Add the remaining ingredients and season to taste with pepper. Loosen the skin of each breast by slipping a finger between the flesh and skin. Leave the skin attached on one side. Divide the stuffing among the breasts and neatly fill the pockets. Place the breasts, skin side up, in a baking dish just large enough to hold them. Sprinkle the surface with 2 tablespoons of olive oil and rub in the thyme and salt. Bake for 45 minutes in an oven preheated to 375 degrees, or until the skin is golden brown. Remove from oven and allow the chicken to sit until cool enough to handle. Slice each breast into 1/2-inch thick slices and arrange on a serving platter in a spiral fashion. Serve with yogurt sauce. For the sauce, combine the yogurt, vinegar and salt in a small bowl. Fold all but 1 teaspoon each of the tomatoes and basil into the yogurt. Add pepper to taste. Transfer the sauce to a serving bowl and garnish with the reserved tomatoes and basil. Suggested Accompaniment: Roasted red peppers and a rice pilaf taste good with this dish. Per serving: Cal. 457, Chol. 110 mg., T. Fat 27 gm., S.Fat 9 gm., Sod. 597 mg., Pro. 42 gm. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |