|
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 (see Chef's Notes)
2 lemons, to yield 2 tbsps. 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 saut 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 300° F oven for 10 minutes. Serve piping hot with a lemon wedge.
|
Chef's Note: This recipe is based on using skinless, boneless chicken breasts that have been lightly seasoned, grilled, or roasted. The equivalent is about 1 cup cooked chicken per person. This is a perfect recipe to use leftover cooked chicken, or even extras that were frilled on a previous day.
*Optional ingredients are not included in the dietary analysis. |
