| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Swiss |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
(10-oz) frozen spinach |
| 1 |
lb |
Boneless skinless chicken breasts; about 4 halves |
| 3/4 |
c |
Skim milk |
| 2 |
ts |
Cornstarch |
| 1 1/2 |
ts |
Chicken bouillon granules |
| 1/4 |
ts |
Caraway seed |
| 1/8 |
ts |
Pepper |
| 2 |
oz |
Nonfat processed swiss cheese; torn into pieces |
| 1 |
ds |
Tabasco sauce |
INSTRUCTIONS
From: "Tina D. Bell" <tdbell@altair.csustan.edu>
Date: Sun, 4 Aug 1996 21:15:14 -0700 (PDT)
Recipe By : Quick & Easy Diet Recipes (1989, Better Homes and Gardens)
Cook spinach according to package directions; drain well. Divide among 4
au gratin baking dishes. Meanwhile, spray a COLD large skillet with
nonstick coating. Add chicken. Cook over medium heat for 8 to 10 min or
till tender and no longer pink, turning pieces occasionally. Place chicken
atop spinach. Keep warm.
For sauce, combine milk, cornstarch, bouillion, caraway, and pepper. Cook
and stir till thickened and bubbly. Add cheese and tabasco; stir till
melted. Pour atop chicken and serve.
Digest eat-lf.v096.n115
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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