Low Cal Chicken Florentine Recipes

LOW-CAL CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken in a 9x13 inch baking dish; sprinkle with onion, garlic, seasoning, soy sauce and sweetener.
• Place foil over pan and bake for one hour at 425 degrees F (220 degrees C). It's ready to serve!

LOW FAT CHICKEN FLORENTINE

Steps:

• place the chicken in the bottom of the crock pot.
• layer onions and salt & pepper on top.
• heat broth and pour over chicken.
• place spinach on top, sprinkling with nutmeg.
• cook on low for 5-6 hours.
• de-bone chicken and shred into large pieces and add back into pot.
• one hour before serving, add cream cheese, cheese and milk, mixed with corn starch.
• turn to high for 30-45 minutes to thicken.
• serve over whole grain pasta or brown rice.

LOW-CAL CHICKEN FLORENTINE

Steps:

• Combine flour and basil. Dredge chicken strips in flour mixture. Spray a nonstick skillet with PAM olive-oil flavored cooking spray. Add chicken strips and saute until chicken is cooked through. Remove from heat. Spray skillet again with PAM olive-oil flavored cooking spray. Add garlic, mushrooms and spinach, and saute until mushrooms are cooked and spinach is wilted.

CHICKEN WITH FLORENTINE SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.