Beaufort Memorial’s Living Well Blog brings health and wellness to Lowcountry living.

Cooking with Chef Michael: Chicken Florentine

Posted by Living Well Team on Jan 25, 2016 6:11:42 PM

Beaufort Memorial’s Executive Chef, Michael Ramey is challenging the notion that healthy food can’t also be delicious and easy to prepare. You probably know that protein is a key nutrient to fuel your active lifestyle and that it helps you maintain, repair and build your body’s cells. However, protein is also a necessary component of your diet because it produces the enzymes responsible for every reaction your body performs, from digesting food to keeping your metabolism in motion.

Chicken is a great protein choice because it contains all of the essential amino acids your body needs and does not make on its own. Chef Eric’s recipe for Chicken Florentine is a protein-packed go to for your next family meal.

florentine.png

Makes 4 servings

Serving Size: 1 chicken breast half with ¼ cup topping

Total Time: 35 to 45 minutes

Ingredients

2 ½ teaspoons lemon pepper seasoning,

4 (5- to 8-ounce) boneless skinless chicken breast halves

2 tablespoons pine nuts

4 cups loosely chopped, loosely packed fresh spinach

1 cup light cream cheese

½ cup nonfat milk

Directions

  1. Sprinkle 2 teaspoons of the lemon pepper seasoning over both sides of the chicken, pressing seasoning into chicken with your fingers.
  2. Sauté, bake or grill chicken.
  3. Meanwhile, place pine nuts in a large nonstick skillet over medium-high heat.
  4. Toast pine nuts, stirring often until browned and fragrant, about two minutes.
  5. Remove pine nuts from skillet and set aside.
  6. Add spinach to skillet over medium heat; saute until spinach begins to wilt. In a medium bowl, whisk together light cream cheese and low-fat milk until cream cheese is softened.
  7. Pour cream cheese mixture into skillet over spinach. Stir and heat until mixture is melted and creamy; stir in ½ teaspoon lemon pepper seasoning.
  8. To serve, top each cooked chicken breast with the spinach mixture.
  9. Sprinkle toasted pine nuts over top. If desired, serve with lemon wedges on the side.

Nutrition per serving: 389 calories, 16 g total fat (6 g saturated fat, 0 g trans fat), 328 mg sodium, 33 g carbohydrates, 4 g fiber, 5 g sugars, 45 g protein