Caraway-Swiss Chicken on Spinach
Submitted by bob-jenkins
Lean chicken breasts on a bed of spinach, smothered in a creamy Swiss cheese sauce with caraway seeds and a kick of hot sauce. A high-protein, low-fat dinner ready in under an hour.
YIELD
4 servingsPREP
40 minCOOK
10 minREADY
50 minThis is the kind of weeknight dinner that looks like you fussed but really didn’t.
Seared chicken breasts sit on a bed of tender spinach, then get blanketed in a creamy Swiss cheese sauce spiked with caraway seeds and a dash of hot sauce.
The caraway gives the sauce an unexpected warmth that plays beautifully against the mellow Swiss cheese.
Using skim milk and nonfat Swiss keeps this solidly in lighter-eating territory without sacrificing that rich, saucy satisfaction.
Chef Tips
- Squeeze every drop of water out of the spinach after cooking. Soggy spinach will water down the whole dish.
- Start the skillet cold with the nonstick spray, then bring up the heat. This prevents the coating from breaking down and keeps the chicken from sticking.
- Stir the sauce constantly as it thickens. Cornstarch can go from silky to lumpy in seconds if you walk away.
Ingredients
Directions
Cook spinach according to package directions; drain well.
Divide among 4 au gratin baking dish es.
Meanwhile, spray a COLD large skillet with nonstick coating.
Add chicken. Cook over medium heat for 8 to 10 min or until tender and no longer pink, turning pieces occasionally.
Place chicken atop spinach.
Keep warm.
For sauce, combine milk, cornstarch, bouillion, caraway, and pepper.
Cook and stir until thickened and bubbly.
Add cheese and tabasco; stir until melted.
Pour atop chicken and serve.
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