LEMON CHICKEN SCALOPPINI WITH SPINACH

LEMON CHICKEN SCALOPPINI WITH SPINACH

Nutrition Facts

Serving Size
1 SERVING (1 TOPPED CHICKEN BREAST)
Amount Per Serving
Calories 191
% Daily Value
Total Fat 7g
11%
Saturated Fat 1.4g
7%
Cholesterol 50mg
17%
Sodium 356mg
15%
Total Carbohydrate 9.9g
3%
Dietary Fiber 0.8g
3%
Protein 21g
42%
Vitamin A 62%
Vitamin C 27%
Calcium 12%
Iron 9%
Total Time

Not Available

Serving & Size

1 SERVING (1 TOPPED CHICKEN BREAST)

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Tender chicken breasts sautéed in a brightly flavored lemon sauce with fresh baby spinach.

Recipe Yields:

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Ingredients Weight Measure
Swanson® Unsalted Chicken Broth
cups
Campbells® Healthy Request® Condensed Cream of Mushroom Soup
150 oz.
cans
lemon juice 0.75 oz. cups
lemon zest 0 1/4  cups
olive oil 0 3/4  cups
boneless, skinless chicken breast
garlic 1.25 oz. 12  cloves
baby spinach 56 oz. gallons
Instructions
1. If using fresh lemon juice and zest, prepare from fresh lemons.
2. Heat the oil in a skillet over medium-high heat. Add chicken and cook for 10 minutes, or until well browned on both sides and cooked thoroughly.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

3. Remove chicken from skillet. Place in serving pans.

CCP: Hold for hot service at 140°F or higher until needed.
4. Whisk garlic, Swanson® Unsalted Chicken Broth, lemon juice, lemon zest and Campbells® Condensed Cream of Mushroom Soup together in skillet. Add spinach. Cook and stir until spinach is wilted.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

5. Spoon the cooked garlic/stock/lemon mixture evenly over the chicken in pans.

CCP: Hold for hot service at 140°F or higher until needed.

6.  To Serve: Using serving spoon, portion 1 topped chicken breast onto plate.  Serve immediately.

Recipe Tip

  1. For a video demonstration go to http://www.youtube.com/watch?v=bmH32sBRKuo
  2. Serve over hot cooked brown rice or whole grain pasta.
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