South Beach Diet Recipes

[Anonymous]

Please post your favorite South Beach Diet Recipes.

[Anonymous]

Chicken Florentine
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August 28, 2005

1/8 teaspoon ground black pepper
4 skinless boneless chicken breasts
1 teaspoon olive oil
1 pound fresh spinach, stemmed or 1 package (10 ounces) frozen leaf spinach, thawed
2 tablespoons chopped fresh basil
1 garlic clove, minced
1/4 cup grated parmesan cheese

In a large skillet, heat oil over medium heat. Add chicken and cook, turning once, until cooked and no longer pink, about 8-12 minutes. Remove skillet from heat; cover with foil to keep warm.

Meanwhile, wash spinach leaves, but do not dry them. In a large saucepan, combine spinach, basil, and garlic. Cook over medium heat, covered, until spinach is wilted, about 2 minutes. Drain off any excess water. Toss spinach mixture with a fork.

Arrange spinach mixture on a serving plate; place chicken on top of spinach. Sprinkle with parmesan. Serve immediately.

[Anonymous]

* 4 boneless skinless chicken breasts, pounded to 1/4 inch thickness
* 1 (12 ounce) package stouffer's frozen spinach souffle, not thawed
* 2 tablespoons extra virgin olive oil
* 2 garlic cloves, sliced
* 1 cup chicken broth
* 2 tablespoons lemon juice
* 1 teaspoon Dijon mustard
* salt and pepper
* chopped fresh parsley (to garnish)
* lemon slice (to garnish)

Change Measurements: US | Metric

Directions:

Prep Time: 10 mins

Total Time: 1 hr

1. 1 Preheat oven to 350 degrees F.
2. 2 Using a serrated knife, cut the frozen spinach souffle crosswise into 4 equal pieces.
3. 3 Top half of each whole breast with one of the pieces of souffle.
4. 4 Fold half of the chicken over the filling and fasten edges with wooden picks.
5. 5 Heat the oil in large skillet over medium heat.
6. 6 Add garlic and cook for 3 minutes or until golden.
7. 7 Add chicken breasts and cook for 7 minutes per side or until well browned.
8. 8 Remove chicken to an oven-proof dish. Bake for 30 minutes or until a thermometer registers 170 degrees F when inserted into the thickest portion.
9. 9 While the chicken is baking, add broth, lemon juice, mustard, salt and pepper to the large skillet.
10. 10 Heat to boiling then reduce to low. Cover and simmer for 20 minutes or until the sauce is reduced to 1/2.
11. 11 To serve, remove and discard wooden picks. Arrange chicken on a warm serving platter and spoon sauce over the chicken. Garnish with freshly chopped parsley and lemon slices.