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Ingredientes
- 1 x chicken breast - (8 ounce)
- 2 ounce portobello mushrooms
- 1/2 ounce smoked mozzarella cheese
- 1 ounce extra virgin olive oil blend
- 1/2 ounce minced garlic
- 1 ounce diced red bell pepper
- 2 ounce chicken stock
- 2 ounce spinach julienned
- 2 ounce rosemary
- 2 ounce chicken stock
- 6 ounce prepared orzo Sea salt to taste Freshly-grnd black pepper to taste
Direcciones
- Cut chicken breast in half, and place skin-side down on the grill. Cross mark and cook half way. Turn breasts over arrange arrange mushrooms on top of breasts. Cover the topped breast with a pie tin. This will heat the mushrooms.
- In a warm saute/fry pan, place oil, garlic, peppers, salt and pepper. Saute/fry until garlic begins to brown. Add in orzo and chicken stock. Saute/fry 1 minute, stirring to prevent sticking. Add in spinach and toss until it begins to wilt.
- Place smoked cheese slices over mushrooms. Ladle spinach and orzo covering top half of plate. Be sure to remove all from pan. Using the same warm saute/fry pan, place stock and deglaze over heat. Bring to a boil. Shingle cooked breast off spinach orzo and top with the sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 454g | |
| Calories 527 | |
| Calories from Fat 218 | 41% |
| Total Fat 24.86g | 31% |
| Saturated Fat 9.52g | 38% |
| Trans Fat 0.17g | |
| Cholesterol 97mg | 32% |
| Sodium 409mg | 17% |
| Potassium 1544mg | 44% |
| Total Carbs 47.07g | 13% |
| Dietary Fiber 27.1g | 90% |
| Sugars 2.35g | 2% |
| Protein 40.16g | 64% |
