Chicken Florentine in Marinara Sauce - 16g Carbs, 2g Fiber, 12g Sugar
{Different pasta sauces will vary on sugar since some add sugar. Be sure to check labels. I know it made a difference for me! We started using Primal Palate. Take care, Gloria}
From: www.villabertolli.com/recipes/chicken-florentine-in-marinara-sauce
Prep Time: 15 Min
Cook Time: 15 Min
1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/2 cup ricotta cheese
3 Tbsp chopped, drained sun-dried tomatoes packed in oil
6 boneless, skinless chicken breast halves, pounded thin (about 1 3/4 lbs)
1 Tbsp. Bertolli Classico Olive Oil
1 jar Bertolli Five Cheese with Asiago & Fontina Cheeses Sauce
Combine spinach, ricotta and sun-dried tomatoes in medium bowl. Season chicken, if desired, with salt and ground black pepper. Evenly top each chicken breast half with spinach mixture; roll up and secure with wooden toothpicks.
Heat Olive Oil In large nonstick skillet over medium-high heat and brown chicken. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered 12 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked pasta or rice.
Serves: 6
Nutrition per Serving: 310 Calories, 110 Calories From Fat, 3.5g Saturated Fat, 0g Trans Fat, 12g Total Fat, 100mg Cholesterol, 800mg Sodium, 16g Carbs, 2g Dietary Fiber, 12g Sugars, 35g Protein
Vitamin A: 120 %
Vitamin C: 45 %
Calcium: 15 %
Iron: 15 %
Nutrition From: www.happyforks.com
Servings: 6
Serving Size: 8.6 oz
Nutrition per Serving: 141 Calories, 42 Calories From Fat, 4.9g Total Fat, 2.6g Saturated Fat, 0g Trans Fat, 15mg Cholesterol, 550mg Sodium, 20g Total Carbs, 5g Dietary Fiber, 8g Sugars, 8g Protein
Calcium: 22% - Iron: 12% - Vitamin A: 21% - Vitamin C: 33%
Posted by: chefgloria1030@yahoo.com
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