Chicken Florentine

Ingredients: (Conversion Chart)

• 4 cups firmly packed baby spinach leaves
• 1 teaspoon thyme leaves, crushed
• 1 tablespoon olive oil
• 2 cloves garlic, peeled and chopped
• ˝ cup finely chopped onion
• 1 tablespoon flour
• 1 cup low-sodium chicken broth
• salt and pepper
• 4 grilled chicken breasts, shredded or chopped
• 2 tablespoons grated lemon peel

Directions:

1. Preheat oven to 300°F.
2. In a large skillet over medium heat, cook spinach until tender. Remove spinach and drain well.
3. In same skillet, heat thyme with oil, garlic, and onion and sauté until onion is transparent. Stir in flour and add broth, stirring continuously until mixture thickens.
4. Return spinach to broth mixture and mix well. Season with salt and pepper to taste.
5. Stir half the chicken into spinach mixture. Remove from heat and spoon equal amounts in four small casseroles. Top each with remaining chicken and ˝ tablespoon grated lemon peel.
6. Bake in preheated oven for 10 minutes.

Nutrition Info: