This recipe was inspired by a dish I had at Dan Tana's in Los Angeles. James Woods is a frequent guest of the restaurant and has a veal scallopine dish with spinach named after him there. This isn't that dish, but it uses a couple of elements that can make a dish healthier, including making a paillard and sautéing in broth. A paillard is a piece of veal or beef usually pounded thin for tenderization. In addition to tenderizing, it's also a great way to get more surface area out of your favorite protein. To make a paillard, wrap the meat in a high-quality plastic wrap (heavy duty, if available; otherwise, your kitchen will look like a crime scene) and pound away with a meat tenderizer or mallet until you reach the desired thinness. It's good for venting your frustrations as well as turning a small piece of meat into something that feels like a bigger portion. Sautéing it in broth (in addition to oil) also is a good way of reducing calories while creating a yummy sauce.
- 1 chicken breast, skinless and boneless, pounded thin
- 2 cloves garlic, minced
- 1 Tbsp. olive oil
- 1/2 cup chicken broth, low-sodium
- 1 cup spinach, steamed
- 1 slice provolone or mozzarella cheese
Preheat oven to 400 degrees. In an ovenproof skillet on the stovetop, sauté garlic in olive oil and broth. Cook until soft, but not brown. Add chicken breast and cook until done. If pounded thin enough, it should just take a couple of minutes per side (don't panic if it's a little underdone; it's going in the oven later). Remove skillet from stove and pile spinach on top. Then, place cheese on top of spinach. Put pan in oven until cheese melts, then serve. Put chicken on plate and drizzle pan broth over as sauce. This recipe is pretty low-carb, so you might serve it with whole-grain pasta if you're not watching your carbs.
Preparation time: 10 to 15 minutes
Nutritional information (per serving):
|416||24 grams||10 grams||4 grams||40 grams|