RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 603
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| Recipe Name: |
Chicken with Sun-Dried Tomatoes, Feta and Spinach |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Greek |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.38
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
6 6-ozs chicken breast, boneless, skinless sliced in thin angled strips
1 to taste salt and pepper
1.5 Tablespoons oregano, fresh
0.75 Cup tomatoes, sun dried, oil-packed drained and chopped
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Directions:
To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Sauté 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
Serve over steamed white rice. |
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| Nutrition per Serving: |
| Calories: |
774 |
Total Carbs: |
46.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
141.0 |
Fat: |
30.3 |
Protein: |
65.63 |
| Fiber: |
1.77 |
Sodium: |
219.92 |
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