Chicken Marsala Florentine

By Julie Smith Phillips

4 boneless, skinless chicken breasts
1/4 c. all purpose flour
salt & pepper to taste
1 tbsp. dried oregano
2 tbsp. olive oil
3/4 c. butter
3 c. sliced portobello mushrooms
3/4 c. slivered sun-dried tomatoes
1/2 bag of fresh spinach
1 c. Marsala wine

Place chicken breasts between two pieces of wax paper and pound to 1/4" thick with mallet. Dust chicken with flour, salt, pepper & oregano. In a large skillet saute chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set chicken aside and keep warm. In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes and Marsala wine. Cook for 10 min stirring occasionally. Mix in spinach and cook for 2 minutes. Serve over chicken on top of garlic mashed potatoes or linguine. YUM!

Spinach Feta Personal Pizza

Spinach Feta Personal Pizza

Serves: 1

This quick and easy thin-crust pizza is a delicious alternative to the giant, greasy cheese pizza you could have delivered.

INGREDIENTS
1 (8-inch) flour tortilla
2 tablespoons pizza sauce
10 spinach leaves, fresh
1 sliced Roma or plum tomato
1 tablespoon feta cheese
2 tablespoons low fat mozzarella cheese

DIRECTIONS
1. Turn on oven broiler.
2. Spray cookie sheet with spray margarine and place tortilla on sheet.
3. Toast tortilla lightly on both sides under broiler. Remove from oven.
4. Top tortilla with sauce, spinach leaves, and tomato slices.
5. Sprinkle on feta cheese and mozzarella cheese.
6. Place under broiler until cheese melts.

NUTRITION INFO (per 1-tortilla serving)
Calories: 275.8
Fat: 8.9 g
Carbohydrates: 37.7 g
Protein: 12.9 g