It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Baked Chicken Breast with Honey Mustard Sauce
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- #37829
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 boneless, skinless chicken breast halves
1 1/2 cup chicken broth
1 tablespoon fresh lemon juice
2 1/2 tablespoons honey
2 tablespoons Dijon mustard
1/4 cup chopped dried apricots
2 tablespoons coarsely chopped walnuts
1 tablespoon chopped parsley
4 bunches fresh spinach, stems removed and rinsed thoroughly
salt and pepper, to taste
directions
Preheat oven to 375 degrees F. Place chicken breasts in baking dish. Season with salt and pepper and cover. Bake for about 30 minutes, or until done.
While chicken is baking, bring salted water to a boil to cook spinach.
While water is coming to a boil, begin sauce. Combine broth, lemon juice, honey, and mustard in a small saucepan. Whisk together and bring to a boil on high heat.
Once it comes to a boil, simmer for about 20 minutes. This can be cooking while chicken is baking. You want it to be reduced to a little less than half the volume you start with. This will thicken and intensify the flavor.
Add apricots and cook on high for another 5 minutes. When sauce is done add chopped walnuts, parsley, salt and pepper.
Cook spinach for only 2 minutes at the most. Drain and press dry. Season with a little salt and pepper. Divide spinach between individual plates.
Slice chicken breast and place over bed of spinach. Spoon sauce over chicken and spinach.
added by
yikes_edoc
nutrition data
241 calories, 5 grams fat, 19 grams carbohydrates, 32 grams protein per serving.
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