Florentine Stuffed Chicken Breast

We were so excited to see that Sargento is one of the pioneers in making low-sodium cheese–and it’s to die for! Simply scrumptious!

We have tested the low-sodium variety in several recipes (and on it’s own 🙂 ) that have all been delish! And our registered dietitian friend and chef, Michelle Dudash, RD created this Florentine Stuffed Chicken Breast Recipe using Sargento’s Reduced Sodium Colby-Jack sticks*. It’s divine so we just had to share it with you!

Be sure to leave a comment on how you use low-sodium cheese in your recipes and in your life and you’ll be entered in our raffle to win a week’s worth of Sargento low-sodium or reduced fat cheese!

Florentine Stuffed Chicken Breasts

Developed by Michelle Dudash, RD

Prep Time: 30 minutes
Cook Time: 35 minutes
Yield: Serves: 6

Ingredients

  • 1 Tbsp. + 2 tsp. olive oil, divided
  • 2 cloves garlic, minced (or 1 tsp. minced)
  • 1-1/2 cups shiitake or button (white) mushroom finely chopped
  • 2 cups baby spinach, chopped
  • 1/4 cup dry red wine (such as Cabernet Sauvignon)
  • 4 tsp. minced kalamata olives
  • 1-1/2 tsp. salt-free all purpose seasoning, divided
  • 3 large (1-1/2 lbs.) boneless skinless chicken breast halves
  • 4 Sargento® Reduced Sodium Colby-Jack Sticks, cut into cubes
  • 1/4 tsp. freshly ground black pepper
  • 4 lemon wedges
  • Toothpicks or kitchen string

Directions

  1. Heat 2 tsp. oil in ovenproof skillet on medium heat. Add garlic and mushrooms and sauté 4-5 minutes, or until mushrooms release water and pan is almost dry. Add wine and cook until most evaporates. Add spinach and 1/4 tsp. seasoning and cook until water releases, about 3 minutes. Stir in olives and pour vegetables onto plate.
  2. Using a sharp boning knife, cut a downward sloping pocket into the thickest end of each chicken breast half. Cut as far in as you can while leaving at least a 1/4-inch from the edges and avoid cutting all the way through. Spoon 2 heaping teaspoons of stuffing into the pockets. Then push cheese into pockets using your fingers. Secure with toothpicks or string to keep stuffing securely inside. Sprinkle chicken with remaining seasoning and pepper.
  3. Heat 1 Tbsp. oil in clean ovenproof skillet on medium-high heat, add chicken. Cook 4 minutes, turn and put pan in oven. Bake about 30 minutes until chicken is cooked to an internal temperature of 165°F, and no longer run pink. Remove pan from oven and place chicken on cutting board to rest 5 minutes. Cut chicken diagonally and fan out on plate. Drizzle pan juices over chicken and serve with lemon wedges.

Tips

  • The goal of trussing chicken is to keep stuffing inside while handling, and to cook the chicken as evenly as possible. First, wet string with water and squeeze out excess moisture. Place one of the longer strings down in a straight horizontal line and place a stuffed chicken breast on top, so the string crosses it 1-inch from the end. Tie the string snugly in a double knot. Lift up the chicken and crisscross the strings underneath while inching downward. Bring the strings up and crisscross, and then crisscross underneath again. Bring the strings up and tie together snugly in a double knot. Lay a 1-foot long string down and place the chicken on top so the string runs down the middle of the length of the chicken. Tuck in the thinner end of the chicken and bring the string ends together to tie snugly into a double knot. Cut off excess string hanging from the knots. Repeat these steps with remaining chicken.
  • If any cheese oozes out, spoon it onto a plate and place the chicken slices on top.
  • For even doneness, remove chicken from refrigerator 30 minutes prior to cooking.

Leave a comment on how you use low-sodium cheese in your recipes and in your life and you’ll be entered in our raffle to win a week’s worth of Sargento low-sodium or reduced fat cheese!

*Sargento gave us product to taste and will be mailing the winner coupons

The Nutrition Twins give Congress Fitness Advice

Wasabi Salmon Burgers

© Copyright 2011 CorbisCorporation

Yum!   We cooked this Wasabi Salmon Burger together the other night!

Can fish really help protect your gums against gum disease? Yes! Studies show that cold water fish, like mackerel or wild salmon which are high in DHA, can lower your risk for gum disease by 30%. DHA is an omega-3 fatty acid that can reduce inflammation and lower your risk of heart disease, cancer, and arthritis. We enjoy a cold water fish twice per week!   We like to experiment and that’s when we found this delicious recipe.

Wasabi Salmon Burgers (from Eatingwell.com)

4 servings:

Active Time: 30 minutes
Total Time: 30 minutes

Ingredients:

  • 2 tablespoons reduced-sodium soy sauce
  • 1 1/2 teaspoons wasabi powder, (see Note)
  • 1/2 teaspoon honey
  • 1 pound salmon fillet, skinned (see Tip)
  • 2 scallions, finely chopped
  • 1 egg, lightly beaten
  • 2 tablespoons minced peeled fresh ginger
  • 1 teaspoon toasted sesame oil

Preparation:

  1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
  2. With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
  3. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.

Tips & Notes:

  • Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year.
  • Tip: To skin a salmon fillet: Place it on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.

Nutrition:

Per serving: 184 calories; 7 g fat ( 1 g sat , 2 g mono ); 117 mg cholesterol; 3 g carbohydrates; 1 g added sugars; 27 g protein; 0 g fiber; 369 mg sodium; 464 mg potassium.

Have you ever made fish burgers?

 

Wasabi Salmon Burgers

 

Yum! We cooked this Wasabi Salmon Burger together the other night!

Can fish really help protect your gums against gum disease? Yes! Studies show that cold water fish, like mackerel or wild salmon which are high in DHA, can lower your risk for gum disease by 30%. DHA is an omega-3 fatty acid that can reduce inflammation and lower your risk of heart disease, cancer, and arthritis. We enjoy a cold water fish twice per week! We like to experiment and that’s when we found this delicious recipe.

Wasabi Salmon Burgers (from Eatingwell.com)

4 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • 2 tablespoons reduced-sodium soy sauce
  • 1 1/2 teaspoons wasabi powder, (see Note)
  • 1/2 teaspoon honey
  • 1 pound salmon fillet, skinned (see Tip)
  • 2 scallions, finely chopped
  • 1 egg, lightly beaten
  • 2 tablespoons minced peeled fresh ginger
  • 1 teaspoon toasted sesame oil

Preparation

  1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
  2. With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
  3. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.

Tips & Notes

  • Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year.
  • Tip: To skin a salmon fillet: Place it on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.

Nutrition
Per serving: 184 calories; 7 g fat ( 1 g sat , 2 g mono ); 117 mg cholesterol; 3 g carbohydrates; 1 g added sugars; 27 g protein; 0 g fiber; 369 mg sodium; 464 mg potassium.

Have you ever made fish burgers?

The 7-Day Menu Planner for Dummies

7daymenuplannerjpeg
Yum! Check out this scrumptious recipe–Salmon Fillets a la Pesto

This mouth- watering recipe is one of the hundreds of delicious recipes included in Susan Nicholson, RD /LD’s incredible new book, The 7-Day Menu Planner for Dummies.

This recipe only uses 3 ingredients to make a deletctable meal!

Salmon Fillets a la Pesto:

Prep Time: 5 minutes Cook Time: 14- 16 minutes Yields: 4 Servings

Ingredients:

  • 1-1/2 pounds salmon fillets, cut into 4 pieces
  • 3 tablespoons pesto
  • ¼ cup finely chopped walnuts

Directions:

  1. Heat oven to 425 degrees. Lay salmon on rimmed baking sheet lined with regular foil.
  2. Spread with pesto. Top with walnuts.
  3. Bake 14 to 16 minutes or medium doneness, according to thickness. If you want well-done salmon, cook it longer.

Add a large side of your favorite steamed veggie and enjoy!

Have you ever wanted to know how to make easy meals that are nutritious and delicious? If so, The 7-Day Menu Planner for Dummies! is an absolute “must-have!” It also provides an entire year’s worth of weekly menu plans and teaches you how to create your own menus. It’s packed with recipes which will make it easy for you to get dinner on the table for you and your entire family in 30 minutes!

Have you ever wanted to know what to stock your pantry with? Well, this book shares pantry “must-haves” and it teaches you how to take control of your life by planning your meals in advance.

Don’t you just love a recipe that’s healthy and delicious and can be on the table in less than 20-minutes? We do!

Want to win a free copy of Susan Nicholson’s fantastic book, The 7-Day Menu Planner for Dummies!

Simply answer this question to be entered in the raffle to win. Do you make any meals that only have a few ingredients?

Leave your comment here

Fresh Strawberry Dressing

One of our favorite reasons it’s finally April? There are so many seasonal fruits and veg that we can’t get enough of! Today’s fruit is STRAWBERRIES! Strawberries are the most popular berry in the world and are a great source of Vitamin C. Add some to your oatmeal in the morning, salad for lunch, or dip in non-fat whipped cream for dessert or try what we just did…

We love adding strawberries to our salad and came across this delicious Fresh Strawberry Dressing on Eatingwell.com and couldn’t resist! This recipe was perfect for the chicken on the salad, but as a regular dressing, we actually added a little water to thin it out. Either way it has a great creamy consistency and you get the the nutritional benefits—fiber, vitamin C, heart-healthy phytonutrients—of eating the whole berries.

Fresh Strawberry Dressing

Ingredients

  • 1 cup strawberries, (6 large berries), rinsed, hulled and sliced
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon freshly ground pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons almond oil, (see Note) or canola oil

Preparation

  1. Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until smooth.

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Note: Almond oil is an unrefined oil pressed from almonds. You can find it in many supermarkets and natural-foods stores. Store it in the refrigerator.

Nutrition Per tablespoon: 26 calories; 2 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 49 mg sodium; 20 mg potassium.

What do you do with strawberries?