Greek Chicken over Wilted Greens
Provided to Dr. Schiff and CardioMender, MD Weight Loss Specialists by Khushnam Irani:
- Boneless Chicken breasts – 2 pieces
- Cavender’s – All purpose Greek seasoning – light sprinkle to cover chicken pieces
- Laughing Cow Garlic Herb light cheese triangles – 1-2 pieces
- Chicken broth- 1/4 – 1/2 cup approx.
- Butter flavor cooking spray
- Mini red bell pepper slivered – 1 pepper
- Mixed Baby greens or baby spinach- 1 1/2 cups
- Kosher salt or regular salt, black pepper & paprika to taste- optional
- Sauté the slivered mini red pepper with a dash of kosher salt in an 8″ non-stick frying pan with butter flavor cooking spray. Keep aside.
- Season the chicken breasts on both sides with Greek seasoning.
- Using the same frying pan, brown both sides of the chicken breasts in butter flavor spray. Chicken will not be fully cooked at this stage.
- Once you have achieved the brown color on both sides of the chicken, add broth (about 2-3 tablespoons), just enough to create steam and cover the pan with a lid to fully cook the chicken on low heat. Do not let the juices dry up. Add more broth to the pan if necessary. Once cooked, take the chicken out of the pan onto a plate, leaving the juices in the pan. At this stage the chicken is fully cooked.
- Add cheese triangles one at a time to the pan with juices and whisk to create a cheese sauce. Check the consistency. Add more cheese or broth, according to the sauce consistency and quantity you want to make. If the sauce is too watery, cook it till it thickens and coats the back of a spoon. After achieving the correct consistency, taste the sauce for seasoning. Add more salt, black pepper and/or dash of paprika if you so desire. The sauce is now ready. Add the cooked chicken & slivered red peppers to the sauce and toss to coat with the sauce.
- Sauté mixed baby greens in a separate pan with seasoning just until wilted.
- Serve the chicken over a bed of wilted baby greens. Pour any leftover sauce over the plated dish.