s CHICKEN FLORENTINE W/RED-PEPPER SAUCE ***
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s CHICKEN FLORENTINE W/RED-PEPPER SAUCE ***
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Ingredients
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Instructions *** 2-26-20 good used los, not enuf spinach though, sauce was very good ***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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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