Recipes

Entrees: Poultry

Chicken Florentine Pie

Ingredients:

  • 2 cups shredded, skinless roasted chicken breast (you can use a roasted chicken from the store)
  • 2 cups cooked brown rice (you could also use 1 pouch of microwavable frozen brown rice, or instant brown rice)
  • 1/2 teaspoon dried sage
  • 1 teaspoon dried basil
  • 3/4 teaspoon parsley flakes or 2 teaspoons
  • fresh, finely chopped parsley
  • 1/2 cup chopped sweet or white onion (or chopped green onion)
  • 10-ounce package frozen chopped spinach, thawed in microwave and drained well
  • 1 1/2 cups part-skim ricotta
  • 1/2 teaspoon black pepper
  • 1/3 cup shredded Parmesan cheese
  • 3 tablespoons prepared pesto (i.e. from frozen section), OPTIONAL

Preparation:

  1. If baking right away, preheat oven to 400 degrees. Coat a 9-inch deep-dish pie plate with canola cooking spray.
  2. Add shredded chicken, brown rice, herbs, onion, spinach, ricotta cheese, pepper and Parmesan to large mixing bowl and gently mix together well with spoon.
  3. Spoon the mixture into the prepared baking dish and cover with foil. Keep the covered dish in the refrigerator until ready to bake.
  4. When ready to bake, place covered dish in preheated oven and bake for 30 minutes. Remove the foil; spread pesto over the top of the dish, and bake about 10 minutes longer.

Yield:
Makes 6 servings

Nutritional Information:
Per serving (without pesto): 260 calories, 26 g protein, 21 g carbohydrate, 7.8 g fat, 4 g saturated fat, 61 mg cholesterol, 3 g fiber, 175 mg sodium. Calories from fat: 27%. (With pesto): 299 calories, 27 g protein, 22 g carbohydrate, 11 g fat, 5 g saturated fat, 63 mg cholesterol, 3 g fiber, 227 mg sodium. Calories from fat: 34%.

© 2007 Elaine Magee
© 2007 WebMD Inc.


Last Editorial Review: 11/7/2007