 
|
Reviews
|
Date product posted
|
|
0
|
Mon January 26, 2004
|
|
|
Recommended By
|
Average Price
|
Average Rating
|
|
No recommendations
|
None indicated
|
None indicated
|
|
|
|
|
|
Description:
|
|
|
Ingredients:
|
3 tablespoons olive oil
One whole chicken breast cut into two halves
Salt and pepper to taste
Dried basil to taste
Grated parmesan cheese to taste
2 tablespoons minced garlic
Sliced scallions (to taste)
Sliced grape tomatoes (to taste)
Sliced black olives (to taste_
3 cups fresh spinach
|
|
How To Prepare:
|
Heat olive oil over low heat in non stick frying pan, trim chicken breasts, place chicken breasts in olive oil and turn to coat. Sprinkle one side of chicken with salt, pepper, basil and parmesan. Turn chicken and coat other side with same. Place minced garlic in pan in olive oil on sides of chicken breast (not on top of or under chicken--just on side with chicken). Cover and cook over low medium heat for 20 to 30 minutes, turning every 5 minutes. Cut thickest piece of chicken to determine if juices run white, not pink. Once they do: add scallions, tomatoes, black olives and fresh spinach to olive oil mixture beside chicken. Continue to cook on low heat until spinach is tender and soft but not overdone. Place each chicken breast half onto separate place and spoon vegetable and sauce mixture over the top.
|
|
Number of Servings:
|
2
|
|
Carbs per serving - include all nutritional information if known:
|
Under 10
|
|
Preparation Time:
|
30 to 40 minutes maximum
|
|
Effort (Easy, Average, Difficult):
|
Average
|
|
|
|
|
Welcome to the LCF Recipe Room!
You can edit the recipes that you enter - as well as rate and give
reviews of other recipes. Log in with your bulletin board account
in order to add/review/print recipes.
Featured Low Carb Products!
