Poached Stuffed Chicken Florentine with Rustic Tuscany Herb-roasted Vegetables and Brown Rice Confetti
Source: Park Vista Retirement Community
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
- Pound chicken flat between sheets of plastic wrap.
- Place remaining ingredients in mixing bowl and mix well.
- Spread stuffing on chicken. Roll up and wrap in plastic wrap, then wrap tightly in aluminum foil.
- Poach in simmering water for 25 minutes, or until firm and internal temperature reaches 165°F.
Rustic Tuscany Herb Roasted Vegetables
- Place all ingredients in bowl; toss to coat.
- Lay on sheet pan and roast in oven at 350°F until golden brown.
Brown Rice Confetti
- Bring water to a boil. Add all ingredients to boiling water.
- Cover and cook for 25 minutes.