Pan-Fried Chicken with Polenta over Spinach

Pan-Fried Chicken with Polenta over Spinach
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Servings
4
Servings
4
Pan-Fried Chicken with Polenta over Spinach
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
Recipe Notes

Directions:

  1. Place tomatoes in a glass bowl; sprinkle with brown sugar, cover and cook on high for 3 minutes (or until skins burst and tomatoes soften).
  2. In a medium sized sauce-pan, bring water and 1 tsp salt to a boil.
  3. Stir Polenta Mix into water, reduce heat and cook for 5 minutes stirring frequently.
  4. Combine flour, ½ tsp salt and the lemon-pepper in a shallow dish.
  5. Pour buttermilk into another shallow dish.
  6. Dip chicken breast first in buttermilk, then in flour, turning to coat well
  7. Add Canola oil to a large skillet and cook over medium-high heat
  8. Add chicken to the skillet cooking for 6 to 8 minutes each, turning to cook thoroughly.
  9. Remove chicken from the skillet and discard pan drippings.
  10. Add spinach to hot skillet; cook and toss until Spinach begins to wilt. Season to taste with additional salt and lemon pepper.
  11. Place ¼ of Spinach onto 4 plates and top with equal portions of chicken and tomato mixture with Polenta on the side.
  12. Serve and Enjoy! (Makes approximately 4 servings)
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Holistic Massage School Presents: Healthy and Delicious Breakfast Quiche

Holistic Massage School Presents: Healthy and Delicious Breakfast Quiche
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Servings
4
Servings
4
Holistic Massage School Presents: Healthy and Delicious Breakfast Quiche
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Recipe Notes

Directions:

  1. Preheat oven to 350 degrees F
  2. Coat a medium size skillet with Pam cooking spray over medium heat;
  3. Add in chopped onion, red bell-pepper and zucchini and cook until tender, 5 to 10 minutes.
  4. Place broccoli to a microwave-safe bowl, add water and cook in microwave until tender, about 3 minutes.
  5. Drain water and set broccoli aside
  6. In a medium sized bowl, whisk egg whites, garlic powder, salt, and pepper until thoroughly mixed
  7. Add zucchini/onion mixture, broccoli, and cheddar cheese
  8. Pour egg white mixture into a 10-in round pie pan and bake for 25 minutes (or until quiche is set in the middle).  Let stand 5 to 10 minutes before serving.
  9. Serve alongside a few strawberries and grapes for a delicious and nutritious breakfast.  Enjoy!
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Thai Chicken Soup

Here’s a delicious Thai Chicken soup that will make your mouth water and your tummy happy! =)thai chicken soup

Thai Chicken Soup
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Here's an awesome Thai Chicken Soup recipe that's sure to make your mouth water and keep you tummy happy! =)
Servings Prep Time
2 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
15 minutes
Thai Chicken Soup
Print Recipe
Here's an awesome Thai Chicken Soup recipe that's sure to make your mouth water and keep you tummy happy! =)
Servings Prep Time
2 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. 1. Add oil to a large saucepan and heat over medium; swirl to coat.
  2. 2. Add shallots, cook for 1 minute then add garlic and ginger and stir constantly for 30 seconds.
  3. 3. Add broth, lemongrass and 2 cups of water to pan. Loosen browned bits, bring mixture to a boil.
  4. 4. Reduce heat; simmer for 10 minutes.
  5. 5. Stir in chicken pieces and Bok choy; simmer for 5 more minutes then remove from heat.
  6. 6. Discard lemongrass, then add Cilantro, Basil, Lemon juice, salt and pepper flakes to broth and mix well.
  7. 7. Place equal portions of noodles into 6 soup bowls
  8. 8. Top each serving with approximately 2 cups of flavored broth, and Enjoy!
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