I knew it all along, but my co-workers confirmed it: Mr. Prevention is spoiled. Rotten!
As I tore out must-make recipes from the latest issue of Cooking Light at the lunch table yesterday, people inquired. “Do you make these recipes?” Yes. “You cook every night?” Most nights.
Your husband is spoiled…
Chicken Stuffed with Spinach, Feta, and Pine Nuts from Cooking Light
5 ounces fresh spinach, chopped
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons pine nuts, toasted
1 teaspoon fresh thyme, minced
2 teaspoons fresh lemon juice
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup fat-free, lower-sodium chicken broth
Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.
Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done. Serves 4.
Nutrition Information (per serving): 297 calories; 11.6 g. fat (3.4 saturated; 4.4 monounsaturated; 2.4 polyunsaturated); 111 mg. cholesterol; 493 mg. sodium; 3.4 g. carbohydrate; 1.2 g. fiber; 43.3 g. protein
Result: Mr. Prevention was a big fan of this dish — he said it was a great mixture of flavors, and I concur. The spinach, feta, and pine nuts go beautifully together. I think next time I will just simmer the chicken stove-top instead of putting them in the oven. If the chicken breasts aren’t too big, I imagine the cooking time would be the same and it would save a step.
I served the chicken with fingerling and Peruvian purple potatoes. To me, purple potatoes are sweet and taste a little like a beet. I love them! Pigmented potatoes offer a variety of antioxidants based on their shade, so don’t hesitate to try different colored potatoes!
The carbohydrates in potatoes are also “complex” meaning they are a healthier form of carbohydrate because of their fiber content. Potatoes for so long have received a bad rep, and there’s just not much truth to potato rumors — they’re a nutrition power house and American staple!
Question: What’s your favorite way to eat spuds? Butter? Sour cream? Roasted with garlic? Olive oil? Fried?