Chicken Florentine W/Red-Pepper Sauce
Spinach
10 ounces fresh spinach leaves
1/3 cup low-sodium fat-free chicken broth
1 clove garlic, crushed
1/2 teaspoon salt
1/8 teaspoon nutmeg
freshly ground black pepper
Red-pepper-sauce
2 roasted red bell peppers or 1 (10-oz) jar roasted red peppers
1 clove garlic
1/2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon balsamic vinegar
Chicken
4 boneless skinless chicken breasts
1 teaspoon olive oil or garlic-flavored oil
To wilt spinach: Coarsely chop spinach. Discard tough stems. Pour chicken broth
into large, nonstick skillet. Bring to a boil. Add spinach, garlic, salt, nutmeg
and black pepper. Cook until spinach has wilted and liquid begins to boil away.
Remove from heat when about 2 tablespoons liquid remains. Set aside.
To make red-pepper sauce: Peel red peppers. Discard peel, seeds and stems. (Or
use commercially processed roasted red peppers.) In bowl of blender or food
processor, combine red peppers, garlic, sugar, salt and balsamic vinegar. Puree
until smooth. Scrape down sides. Puree again.
To grill chicken: Trim away any visible yellow fat clinging to meat. Pour olive
oil or garlic-flavored oil on plate. Lightly smear both sides of each piece of
chicken. Heat barbecue grill. Cook chicken over low heat for 7 to 8 minutes per
side, or until chicken is firm to touch.
To serve: Divide spinach mixture into 4 servings. Place spinach on serving plate.
Top with chicken breast. Pour some sauce over top. Serve with rice or boiled red
potatoes.
Makes 4 servings.
Jenn Mom2sam &Tiny
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