Difficutly: moderate
Time: 30 Min
Portion: 4 servings
Ingredients:
5 ounces frozen chopped spinach, thawed and squeezed dry
1 scallion, finely chopped
1/4 cup grated parmesan cheese
salt and pepper, to taste
2 slices canadian bacon, cut crosswise into 1/4 inch strips
4 thin boneless skinless chicken breast
2 tablespoons red wine vinegar
cooking spray
1 tablespoon Brummel and Brown Spread With Yogurt
Directions:
1. In a bowl, combine the spinach, scallion and Parmesan; season with salt and pepper. In a large nonstick skillet, cook the Canadian bacon over moderately high heat until lightly browned. Transfer the Canadian bacon strips to the bowl.
2. Season the chicken cutlets with salt and pepper. Spread the spinach on the cutlets, fold in half and press to close. Heat the skillet with the olive oil cooking spray until hot. Add the chicken and cook over high heat, turning once, until cooked through, 6 minutes; transfer to a platter and keep warm. Add the vinegar to the skillet; cook for 30 seconds. Remove from heat, swirl in the margarine until melted. Spoon the sauce over the chicken and serve while warm.