Poached Stuffed Chicken Florentine with Rustic Tuscany Herb-roasted Vegetables and Brown Rice Confetti

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
Six servings

This dish, created by Chef Victor Calautti at Park Vista Retirement Community, in Youngstown, Ohio, takes a classic dish and makes it healthier three ways: poaching the chicken, serving it with brown rice and roasted vegetables and reducing the portion size. The entrée clocks in at a mere 473 calories, with 16 grams of fat and only 314 milligrams of sodium.

Ingredients

Chicken
6 4-oz. chicken breasts
1 lb. frozen chopped spinach, thawed
4 oz. rough-chopped fresh mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp. granulated garlic
Black pepper to taste

Rustic Tuscany Herb Roasted Vegetables
2 red peppers, medium dice
2 yellow peppers, medium dice
1 red onion, medium dice
3 carrots, small dice
1/2 fresh fennel, sliced
2 tsp. fresh chopped garlic
Fresh oregano, basil, rosemary and Italian parsley as desired
1/4 cup olive oil
Salt and pepper to taste

Brown Rice Confetti
1 cup brown rice
2 1/2 cups water
1/2 red pepper, small dice
1/2 yellow pepper, small dice
1/2 green pepper, small dice
1 tsp. chopped garlic
Salt and pepper to taste

Steps

Chicken

  1. Pound chicken flat between sheets of plastic wrap.
  2. Place remaining ingredients in mixing bowl and mix well.
  3. Spread stuffing on chicken. Roll up and wrap in plastic wrap, then wrap tightly in aluminum foil.
  4. Poach in simmering water for 25 minutes, or until firm and internal temperature reaches 165°F.

Rustic Tuscany Herb Roasted Vegetables

  1. Place all ingredients in bowl; toss to coat.
  2. Lay on sheet pan and roast in oven at 350°F until golden brown.

Brown Rice Confetti

  1. Bring water to a boil. Add all ingredients to boiling water.
  2. Cover and cook for 25 minutes.
Source: Park Vista Retirement Community

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