Yield: 4 servings
10 oz Fresh spinach, rinsed well 1 tb All-purpose flour
-and trimmed (1 bag) 1/2 c Milk
4 Boneless, skinned chicken 1/8 ts Ground nutmeg
-breast halves (5 oz ea) 1/8 ts Pepper
1/2 ts Salt 1/4 c Shredded Fontina cheese
2 tb Unsalted butter
Preheat the oven to moderate (375F). Lightly grease four individual or one
large shallow baking dish. Cook the spinach in a small amount of boiling
water until just tender. Drain and squeeze to remove moat of the liquid.
Sprinkle the chicken with 1/4 teaspoon of the salt. Heat 1 tablespoon of
the butter in a large skillet. Add the chicken and brown on both sides
over moderate heat.. Remove. Add the remaining tablespoon of butter to
the skillet. Stir in the flour until smooth. Add the milk, remaining 1/4
teaspoon of salt, the nutmeg, and pepper. Cook over medium heat, stirring
constantly, until thickened and bubbly. Remove and reserve about 2
tablespoons of the sauce. Mix the cooked spinach into the remaining sauce
in the skillet.
Divide the spinach into the individual baking dishes, or spread on the
bottom of the large one. Top with the chicken and spread the reserved
sauce over the chicken. Bake for 10 minutes. Sprinkle the cheese evenly
over the top. Bake for an additional 10 minutes. Serve hot.
Makes 4 servings.
Nutrient Value per serving: 276 Calories, 38 g Protein, 11 g Fat, 6 g
Carbohydrate, 494 mg Sodium, 110 mg Cholesterol.
Exchanges: 1 vegetable, 4 1/4 lean meat, 1/8 milk.
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