Impress your family and friends with this surprisingly easy to-prepare chicken. Serve it with the colorful and healthful pomegranate sauce.
4 boned and skinned chicken breast halves
salt and pepper
1 tablespoon olive oil
1/2 pound mushrooms, chopped
5 ounces frozen chopped spinach, thawed and squeezed dry
1/4 cup pine nuts
1/2 cup feta cheese, crumbled
olive oil spray
1 teaspoon butter
1/4 cup chopped shallots
1 cup fat-free chicken broth
1 cup pomegranate juice
2 teaspoons cornstarch
2 tablespoons cold water
1/2 cup dried cranberries
Preheat oven to 375 degrees. Grease a 7 x 11 baking pan. Place each chicken breast between 2 sheets of plastic wrap and pound each piece with the smooth end of a meat mallet until chicken pieces are an even 1/2 inch thick. Lightly salt and pepper both sides. Set aside. In a small skillet, heat olive oil and add mushrooms. Cook over medium heat until mushrooms are tender and moisture has evaporated. To assemble chicken, spread each piece with about 1/4 cup of spinach.
Spoon mushrooms on top of spinach. Sprinkle with pine nuts and feta cheese. Roll chicken starting with the narrow end. Place chicken roll-ups in baking pan. Lightly spray with olive oil spray. Bake for 20 minutes. Turn oven up to 400 degrees and continue to cook 20 - 30 minutes or until chicken is thoroughly cooked and is lightly brown on top. If desired, place under the broiler for a few minutes to finish browning.
While chicken is baking prepare sauce. In a small skillet or saucepan, heat butter. Add shallots and cook for 2 minutes. Add broth and pomegranate juice and bring to a boil. Continue to boil for 3 - 4 minutes to slightly reduce the mixture. In a small custard cup, combine cornstarch and water. Pour into skillet and bring to a boil while stirring constantly. Add dried cranberries and keep warm until chicken is done.
Serve chicken on individual serving plates and drizzle pomegranate sauce on top.
Nutritional Information per serving:
Fat, gm. 13
Protein, gm. 27
Carbs, gm. 29
Cholesterol, mg. 65
Fiber, gm. 2.8
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