Filed under: Food and Recipes, Main Dishes, Side Dishes | Tags: chicken saltimbocca, cooking light, italian foods, parmesean polenta, sauteed spinach, weight watchers recipes
Like I mentioned in the previous post, I have a serious tooth for all things Italian. I could live and breathe Italian style foods; you wouldn’t have to twist my arm. On nights where I’m treating myself, it’s the food I turn to.
This past Saturday I spent the day treating myself with a good workout, catching up on my food shows, and relaxing. I had been eyeing the cover recipe for the latest issue of Cooking Light, an Italian recipe, and decided that’s what I’d go with for dinner.
The dinner came together in a snap; it could easily be a weeknight meal. It fit perfectly into these dreary days we’ve been having. Did I mention it’s snowing for the third time in Memphis within the past two weeks? It is… Snowing and rainy. This could be the perfect comfort dinner for tonight, done Italian style.
The meal: Chicken Saltimbocca with Lemon Sauce, Parmesean Polenta, and Sauteed Spinach.
The plan: Make polenta, set aside to keep warm while making the chicken. Make the chicken, and saute the spinach at the end.
Recipe developed by Ganache
Makes 6 servings, 3 WW Points Plus per serving
1 cup polenta (found in the italian section, around the spaghetti, at your grocery store)
4 cups fat-free chicken stock
1/2 yellow onion, finely diced (Reserve the other half onion for your sauteed spinach below)
1 clove garlic, minced
2 tbsp light butter
1/3 cup parmesean
1/4 cup fat free half and half
1. In a dutch oven, set over medium-high heat and sprayed with non-stick cooking spray, add yellow onion and cook until onion is soft and translucent. Add garlic, cook until fragrant.
2. Add stock and allow to come to a boil. At this point, while whisking the liquid, pour in polenta. Reduce heat, you want the polenta at a small bubble. Cook over this heat for about 20 minutes or so, whisking often, until polenta is thick and cooked through. It will absorb the liquid, have almost a risotto consistency. Add this point, take off the heat. Whisk in butter, parmesean, salt, pepper, and half and half. Taste for seasoning.
3. Cover, set to the side, and move to chicken.
Lemon Chicken Saltimbocca
Recipe courtesy of Cooking Light, January/February 2011 Issue
5 WW Points Plus per serving
4 (4-ounce) chicken cutlets
1/8 tsp salt
12 fresh sage leaves
2 ounces thin sliced proscuitto, cut into 8 strips
4 tsp olive oil, divided
1/3 cup fat-free chicken broth
1/4 cup fresh lemon juice
1/2 tsp cornstarch
1. Place non-stick skillet over medium-high heat, allow pan to be warming up while assembling chicken.
2. Sprinkle chicken with salt and place 3 sage leaves on each chicken cutlet, pressing in on each sage leaf a little so it will stick to the chicken. To each chicken cutlet, take 2 proscuitto slices and wrap each, individually, around the cutlet, also helping to secure the sage leaves in place.
3. Meanwhile, back at your warm pan, add 1 tbsp of the olive oil to the pan and swirl the pan to coat a little. Place chicken cutlets in, sage side down. Cook for two minutes per side, or until done and golden brown. Remove chicken from the pan and place on a plate.
4. Sauce it up: combine broth, lemon juice, and cornstarch in a small bowl. Add this to your pan, along with remaining tsp of olive oil, scraping up any brown bits off the bottom of the pan. Decrease the heat to medium, keep stirring, and cook until thick. Spoon sauce over the chicken cutlets.
Recipe developed by Ganache
Makes 2 servings, 0 WW Points Plus per serving
1 large bag pre-washed spinach
Other half reserved onion, cut into thin strips
1/2 tsp dried red pepper flakes
1 garlic clove, minced
salt and pepper to taste
1. Place a non-stick skillet over medium-high heat. Spray with non-stick cooking spray. Once the pan is hot, add onion, red pepper flakes, and a dash of salt. Cook until onion is soft and brown. Add garlic and cook until you smell it. Add spinach to the pan. You may have to do this in two seperate additions, adding more once the first batch cooks down. Cook just until all spinach is wilted, but is still bright green. Taste for seasoning. Add salt and pepper as necessary. Serve alongside polenta and chicken.
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