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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 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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KitchenAid Mixer manual Skillet Chicken Florentine
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Mixer specifications

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