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.
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
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.