Grilled Chicken with Feta Spinach Sauce, University of Georgia

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
10 portions

This healthy grilled chicken is served with a seemingly decadent cheese sauce at the University of Georgia, in Athens. The feta cheese, which is lower in calories than many cheeses, and spinach make for a delicious but still healthy pairing. Pat Brussack, dietary specialist, says the item was so popular with meal-plan customers this spring that the department we will be featuring it for the orientation session meals for incoming freshman and their parents this summer.

Ingredients

10 4-oz. boneless chicken breast, grilled
8 oz. spinach, frozen, chopped
4 oz. margarine or butter
1 ½ cups chicken stock
1 cup milk
6 oz. feta cheese
4 oz. fresh red sweet pepper, ½-in. dice

Steps

1. Arrange grilled chicken breast in single layer in baking pan. Heat chicken in 350°F oven to an internal temperature of 165°F.

2. Cook spinach and press in colander to remove excess moisture. Melt margarine in kettle, add flour and blend.

3. Add chicken stock and milk to kettle; whisk until blended. Stir in feta cheese and continue to heat to thicken mixture.

4. Stir in cooked, drained spinach and diced fresh red sweet pepper; simmer for 15 minutes. Ladle sauce over each grilled chicken breast.

More From FoodService Director

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

FSD Resources