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Defeat Diabetes Foundation

Defeat Diabetes
Foundation
150 153rd Ave,
Suite 300
Madeira Beach, FL 33708

Chicken Florentine
Source: Fruits & Veggies—More Matters™ recipes: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP.

Serves: 4

Cups of Fruits and Vegetables per Serving: ½

4 cups firmly packed baby spinach leaves, stems removed and washed or 1 - 10 oz. package frozen, chopped spinach
1 tsp. dried thyme leaves, crushed or fresh equivalent
1 Tbsp. olive oil
2 cloves garlic, peeled and chopped
½ cup finely chopped onion
1 Tbsp. flour
1 cup low-sodium chicken broth
salt and pepper, optional*
4 grilled or roasted chicken breasts, shredded or chopped (about 4 cups chopped)
2 lemons, to yield 2 Tbsp. grated lemon peel and 4 lemon wedges for garnish

Prepare spinach and place in a large skillet over MEDIUM heat and cook, covered, until fresh is wilted or frozen is heated through. Spinach should have a dark, rich green color. Do not overcook, or the spinach will change color. Remove spinach and drain well.

In same skillet, heat thyme with oil, garlic, and onion and sauté until onion is transparent. Stir in flour until it disappears. Add broth and stir continuously until a thickened sauce is formed. Return chopped spinach to sauce and mix well. Heat and adjust seasonings, if desired. Stir half the chicken into sauce.

To serve, spoon equal amounts in four small casseroles. Top each with equal portions of remaining chicken and ½ tablespoon grated lemon peel. Place in preheated 300º F oven for 10 minutes. Serve piping hot with a lemon wedge.

*Optional ingredients are not included in dietary analysis.

Each serving provides: An excellent source of vitamins A, C and folate, and a good source of calcium, magnesium, potassium and fiber. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

Nutrition per Serving Exchanges Carb Choices

Calories 221 3 meat           n/a

Fat, total 7.1 g 1 fat

Fat, saturated           1.6 g            3 bread

% of Calories            29%

   from Fat

Carbohydrates 9 g

Protein 30 g

Cholesterol 74 mg

Dietary Fiber 3 g

Sodium 268 mg