After watching Julie and Julia, John Mark and I have been totally inspired. Half way through the movie I pulled out the only two cookbooks that I own and started tabbing every page that looked enticing. I'm experimenting and slowly learning but loving every step of it. I'm sure my hips and belly are not too thrilled. I have also enjoyed reading through other blogs on cooking and recipes- it's a whole other world out there. Here is a recipe my sister shared with me. Great for nights that you are hungry and have 30 minutes to cook. When I made it I accidentally added the whole can of broth. Oops!
4 Boneless skinless chicken breasts, pounded between waxed paper to
1/2" thickness
1/4 t salt
1/4 t fresh ground pepper
3 garlic cloves, chopped (about 1 Tablespoon)
8 oz baby spinach, about 8 c. lightly packed
2 T balsamic vinegar
1/2 c. low sodium chicken broth
1 c. canned no salt added chopped tomatoes, in their juices
2 c. hot cooked whole wheat couscous
Heat 1 T olive oil in a large skilled over medium-high heat. Season
chicken on both sides with salt and pepper. Add chicken to the pan
and cook until browned and just cooked through, about 4 mins per side,
or until the chicken reaches an internal temp of 165 degrees. Remove
the chicken to a plate.
Add remaining 2 T olive oil to pan, add garlic and cook for 1 min. Add
spinach and cook until wilted (1-2 min). Season with salt and pepper,
then transfer the spinach to a bowl and set aside.
Add vinegar, chicken broth and tomatoes to the pan and stir, scraping
the brown bits off the bottom. Bring to a simmer and cook until the
sauce is slightly thickened (3-5 mins).
Divide the couscous between 4 serving plates. Top with some spinach,
then a piece of chicken and the balsamic-tomato sauce. Makes 4
servings.
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