| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Salads, Poultry |
4 |
Servings |
INGREDIENTS
| 8 |
c |
Torn, fresh spinach |
| 4 |
|
Chicken breast halves (boneless, skinless) (1 1/4 lbs.) sauteed |
| 1 |
tb |
Mirin (sweet rice cooking wine) |
| 1 |
tb |
Reduced sodium soy sauce |
| 1 |
cn |
Sliced water chestnuts (8 oz.), drained |
| 1/2 |
c |
Fresh raspberries OR frozen unsweetened (thawed) |
| 8 |
oz |
Silken/soft tofu |
| 3 |
tb |
White wine vinegar |
| 3 |
tb |
Sugar |
INSTRUCTIONS
INGREDIENTS
RASPBERRY SAUCE
Blend all sauce ingredients in blender or food processor until well
blended. Saute chicken in the mirin and reduced sodium soy sauce until
cooked through. Remove from heat and slice. Arrange spinach on individual
serving plates. Top with chicken; evenly distribute water chestnuts over
each serving. Serve with raspberry tofu sauce.
Preparation time: 10 minutes
Cooking time: 6 minutes
Makes 4 servings
Nutritional Analysis:
(1/2 chicken breast, 2 cups spinach, 6 tablespoons sauce)
Carbohydrates 47g
Cholesterol 119mg
Sodium 626mg
Reprinted with permission from the Indiana Soybean Development Council.
Meal-Master format by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soyfoods.zip
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