Even though a Florentine dish contains spinach— the key ingredient— typically it is not prepared all that healthy. However, by swapping just a few ingredients in a standard chicken Florentine dish, you can significantly reduce calories without sacrificing any of the flavor. I swapped full-fat cheese with a smaller amount of light Parmesan and ricotta, and eliminated the oil and breadcrumbs by grilling instead of frying and saved lots of calories and unnecessary fat. My version has only 5 grams of fat per serving! To further the light fare, serve with steamed veggies or rice instead of a heavy pasta. Enjoy!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
STUFFED GRILLED CHICKEN FLORENTINE
(4) 6 oz. boneless, skinless chicken breasts
3 cups fresh spinach
4 tsp. minced garlic
1/4 cup chopped onion
1/4 cup low-fat Parmesan cheese
1/3 cup low-fat ricotta cheese
salt and pepper, to taste
1/2 tsp. paprika, optional
How to Prepare
1. Put spinach, garlic, onion, Parmesan, and ricotta cheese into a food processor and pulse until chopped and fully combined. (If you don’t have a food processor, finely chop these ingredients and mix together well.)
2. Coat a skillet with non-stick cooking spray over medium heat and add spinach mixture. Cook for approximately 5-7 minutes, or until mixture slightly browns for added flavor. Season to taste with salt and pepper. Remove from heat and set aside.
3. Using a sharp knife, cut a pocket into the thickest end of each chicken breast. Cut as far in as you can while leaving at least 1/4-inch from the edges (do not cut all the way through so spinach mixture does not leak out). Spoon 2 heaping tablespoons of spinach mixture into the pockets and push in firmly. Secure with toothpicks, if necessary, to keep stuffing securely inside. Sprinkle chicken with paprika.
4. Fire up the grill and add chicken breasts. Grill for approximately 12 minutes, flipping once halfway through, or until chicken is cooked to an internal temperature of 165 degrees F, and no longer pink. Carefully remove from grill and place chicken on cutting board to rest for 3-5 minutes. Cut chicken breasts and fan out onto plate for added presentation. Enjoy!
Tip: Serve over rice and/or with your favorite steamed vegetables for a lighter option.
100% TASTE, 0% GUILT