Spinach Mushroom “Artichicken”
Serves 2. Recipe is by Sylvia Cureau.
1⁄3 small onion, julienned
1 clove of garlic, minced
4 white button mushrooms, sliced
4 small canned artichokes packed in water, julienned
Pinch of cayenne pepper (optional)
Pinch of cumin
Pinch of dry oregano
1 (8-oz.) chicken breast, raw
1 cup raw spinach, washed
1 tsp. of Chef Paul Prudhomme’s Magic Salt-Free Seasoning, All-Purpose Blend
1/2 tsp. of Dijon mustard
1 lemon wedge
1. Preheat oven to 225 degrees.
2. In a nonstick pan, spray with cooking spray and put in the julienned onions, minced garlic, mushroom slices and artichokes with dash of cayenne, a dash of cumin and a dash of oregano. Sauté until a little soft, and then put in the 225-degree oven in the covered dish.
3. Slice the chicken breast in half horizontally, carefully holding your hand with a clean cloth on the top and gently cutting away from you so you have two halves, the top half and the bottom half. This takes the thickness away from the piece of meat.
4. Put one thin chicken breast half between plastic wrap or in a clean vegetable bag from the grocery. Flatten it with a meat hammer until it is about 1/4 inch thick. Do the same with the second one. Wash flattened chicken-breast halves under cold running water and dry well with paper towels.
5. Take a drop or two of Dijon mustard and rub on each of the breast halves. It will go a long way; don’t overdo. Sprinkle the salt-free seasoning to taste on each breast (shake can well as it will settle).
6. Spray the same nonstick skillet with cooking spray. When the pan is hot, put in your chicken breasts, mustard side down first. Then put another drop or two of Dijon, rubbing on the bare sides.
7. After about 2 minutes, the thin chicken breast halves will be ready to flip over and cook on other side for about 2 minutes. Spritz with the juice from a lemon wedge as they cook, to keep them from drying out.
8. Take out the two halves and cut each in half vertically, so you have 4 pieces of chicken, all about the same size.
9. Remove your sautéed onion, garlic and artichoke from the covered dish in warm oven, and place on one of the cut halves and put the other half on top, making like a cookie (the vegetables are the filling). Do the same for the other serving, one piece on bottom, put on the vegetable filling and stack the other piece on top.
10. Place each on a bed of raw spinach (about 1/2 cup each serving), and garnish with 2 or 3 grape tomatoes, and a slice or two of lemon wedge, as desired.
Nutrition analysis per serving: 170 calories, 28 grams protein, 6 grams carbohydrate, 3 grams fat, 208 milligrams sodium.