Wednesday, January 2, 2013

Chicken Manhattan

I have this recipe in a cookbook of mine but I decided to change it a little bit and make it a little more healthy (minus the breadcrumbs and coatings).

Chicken Manhattan
2 chicken breasts, pounded flat
Salt and Pepper
olive oil
1 tablespoon of butter
1/2 cup chopped onion
1 garlic clove, minced
1 package (10 ounces) frozen spinach, thawed and drained
1/2 teaspoon nutmeg
4 slices of provolone cheese
1/4 cup dry white wine
In a large skillet, heat oil over medium heat.  Sprinkle salt and pepper onto chicken.  Add chicken to skillet and cook about 4 minutes on each side, until lightly browned.  Remove chicken from pan and place on a dish, cover and keep warm.  Melt butter into pan, add onion and saute until beginning to soften, about 2 minutes.  Add garlic, spinach and nutmeg.  Mix well and cook until heated through.  Top each chicken breast with half of the spinach mixture.  Arrange provolone cheese slices on top.  Return to pan to medium heat.  Add wine and cover.  Cook 5 minutes, until cheese is melted and chicken is tender.

Along with the chicken we had cooked broccoli.  Place a pan with water on the stove and place in rinsed fresh broccoli and cook for about 5 minutes.

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