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 Breasts With Mushrooms And Tarragon
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- #15336
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 boneless, skinless chicken breast halves
2 teaspoons fresh tarragon
1/2 cup button mushrooms, sliced thin
2 cloves garlic
1/4 cup white wine
1 cup fat-free chicken stock
1 tablespoon olive oil
1/2 cup fresh grated Parmesan Cheese (pecorino or Romano)
salt and pepper
directions
Preheat oven to 400 degrees F.
Chop tarragon and garlic together with olive oil to make a paste. Massage garlic mixture all over breasts. Place chicken in 9" x 9" glass baking dish. Add mushrooms, stock and white wine and cover with foil.
Bake for 25 minutes. Remove foil, baste breasts and sprinkle cheese on top of each. Bake for another 5 - 10 minutes or until browned and cheese has melted. Serve.
cook's notes
This recipe is good for South Beach Diet Phase 1, Phase 2, Phase 3
added by
hrotondo
nutrition data
318 calories, 14 grams fat, 4 grams carbohydrates, 41 grams protein per serving. This recipe is low in carbs.
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reviews & comments
April 11, 2008
Very impressed with this recipe--quite tasty, and easy to make. However, I changed the scale of the recipe from 2 to 6, and the ingredients then included 3 cups of chicken stock (!) and 3/4 cup of white wine. I didn't even use the full 3 cups (maybe 2 1/2) of stock, yet the liquid was right at the top of the baking dish. After baking for 25 minutes, the chicken was stil raw. I think that's because there was SO MUCH liquid that it inhibited the cooking. So, I dumped at least half of it out, and baked for another 10 minutes BEFORE I moved to the last step of adding cheese and baking for the last 10 minutes. Once the liquid quantities and cooking time were adjusted, a wonderful entree resulted.