i was away for a few days spending some time with my BFF in minneapolis . why minneapolis? because it was a good midway spot for the two of us! i have no idea what the husband has been eating while ive been gone besides chinese and frozen pizza. i figured tonight should be a good meal! the chicken came out really good. the onion casserole would have been better if the onions were caramelized! and more salt and maybe some garlic! everything could use garlic 🙂
1 tablespoon olive oil
3 cloves garlic, chopped (i used 4)
¾ lb. boneless, skinless chicken breasts sliced into thin strips (i used 1.34 lbs thin cut chicken breasts)
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice (i used a whole can)
Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 6-8 minutes, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
- 1 tablespoon canola oil
- 4 cups chopped sweet onion (about 1 3/4 pounds) (i used vidalia)
- 1/2 cup uncooked long-grain rice
- 2/3 cup 2% reduced-fat milk
- 1/2 cup (2 ounces) shredded Gruyère cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground allspice (i omitted)
- Cooking spray
- 1/3 cup (1 1/3 ounces) grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
- 1. Preheat oven to 325°.
- 2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Place onion in a large bowl.
- 3. Cook rice in a large pot of boiling water 5 minutes. Drain.
- 4. Stir rice and next 5 ingredients (through allspice) into onions. Spoon onion mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 325° for 40 minutes. Uncover and bake an additional 5 minutes. Top with parsley, if desired.