Chicken Breasts w/Onion & Peperoncini, cal 342
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 chicken breasts sliced in half lengthwise (4oz each)1/2 TBS flour1-1/2 TBS Olive Oil6 cloves garlic2 red onions sliced and separated into rings1 bunch of fresh spinach washed, destemmed1/2 cup (4 ounces) white wine60 g (abt 2 oz) Peperoncini finely chopped4 ounces provolone cheese diced
Preheat oven to 350 degrees.
Dip chicken breasts in flour and shake off excess. Using a large oven proof skillet, on low/medium heat, brown the chicken breasts on both sides in the olive oil.
Remove the breasts and set aside. Add the garlic to the oil and heat being careful not to burn. Add the onion and peperoncini and fry gently until the onions are softened. Add in the spinach and cook until wilted. Remove the onion mixture. Put the breasts back in and cover with the onion mixture. Add 1/2 cup of white wine. Cover with aluminum foil and bake until the meat is no longer pink, about 15 minutes. Place the provolone cheese on the breasts and heat until the cheese melts and is lightly browned.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CARIKE3.
Dip chicken breasts in flour and shake off excess. Using a large oven proof skillet, on low/medium heat, brown the chicken breasts on both sides in the olive oil.
Remove the breasts and set aside. Add the garlic to the oil and heat being careful not to burn. Add the onion and peperoncini and fry gently until the onions are softened. Add in the spinach and cook until wilted. Remove the onion mixture. Put the breasts back in and cover with the onion mixture. Add 1/2 cup of white wine. Cover with aluminum foil and bake until the meat is no longer pink, about 15 minutes. Place the provolone cheese on the breasts and heat until the cheese melts and is lightly browned.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CARIKE3.
Nutritional Info Amount Per Serving
- Calories: 341.8
- Total Fat: 15.6 g
- Cholesterol: 104.6 mg
- Sodium: 692.7 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.5 g
- Protein: 34.2 g
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