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SKILLET CHICKEN FLORENTINE
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2medium shallots, chopped
4ounces light cream cheese
1⁄4 cup seasoned bread crumbs
Dash nutmeg
1package (9 oz.) frozen chopped spinach, thawed and pressed dry
4boneless, skinless chicken breast halves, pounded slightly
to flatten
1⁄2 cup shredded reduced- fat Swiss cheese
1can (141⁄2 oz.) diced tomatoes with roasted garlic, onion, and oregano
Spray large nonstick skillet with
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
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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