According to a study, most people have only 10 recipes that they use over and over again and I have a shelf full of cook books that I haven't looked at in years. In an effort to make food more interesting, and get away from the monotony of those ten recipes, I've been dusting off my books.
Chicken Breasts Florentine
1/2 cup diced onion
1 garlic clove, minced
1/2 cup each chopped mushrooms, well-drained cooked chopped spinach, and part skim ricotta cheese
1/2 teasp salt, divided
1/4 teasp oregano
1/4 teasp pepper, divided
4 skinned and boned chicken breasts (4oz each) pounded to 1/4 thickness
1 tablespoon plus 1 teasp each reduced calorie margarine (tub) and plan dried bread crumbs
2 tablespoons plus 2 teasp. dry white table wine.
Spray 10" skillet with nonstick cooking spray and heat, add onion and garlic and cook, stirring constantly until softened. Add mushrooms and saute until browned, about 5 minutes, remove from heat and stir in spinach, cheese, 1/4 teasp salt, the oregano and 1/8 teasp. pepper. Sprinkle chicken breasts evenly with remaining 1/4 teasp. salt and 1/8 teasp. pepper. Spread 1/4 of spinach mixture over each breast, leaving 1/2 inch border on all sides; carefully roll chicken breasts crosswise to enclose filling and secure each with small skewers. Spray 11x7x2" baking dish with nonstick cooking spray and transfer chicken rolls to dish.
Preheat oven to 350. In small skillet melt margarine, stir in bread crumbs, then sprinkle mixture evenly over chicken rolls. Add wine, cover and cook with foil and bake until crumbs are lightly browned, 8 to 10 mins longer.
Makes 4 servings
216 calories per serving