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Serves 4 people

Ingredients for Filling
2 tab extra virgin olive oil
1 tab fresh garlic (minced)
2 tab shallots (minced)
2 cups mushrooms (thin slice)
8oz fresh spinach
1 cup crumbled low fat feta cheese
2 tsp kosher salt
1 tsp black pepper

Method For Filling
In a med size sauté pan over high heat add the olive oil and heat for 30 seconds. Add the garlic and shallots and cook for 1 minutes stirring often so that you do not burn the garlic.
Add the mushrooms and cook for 2 minutes and then add then spinach. Cook until spinach just starts to wilt. Remove from heat and add salt pepper and feta cheese. Mix until combined. Remove from pan and place in bowl to cool.

Ingredients for Tomato Basil Sauce
2 cups fresh tomato (small dice)
½ cup fresh basil (julienne)
½ lemon (juiced)
2 tab extra virgin olive oil
1 cup low sodium chicken stock
1 tab shallots (minced)
2 tsp fresh garlic (minced)
1 tsp kosher salt
½ tsp black pepper
2 tsp corn starch
2 tsp water

Method For Tomato Basil Sauce
In the same pan you made the filling in add the olive oil and place over high heat. Add the shallots and garlic and cook for 1 minute stirring often so you do not burn the garlic. Add the tomatoes and cook for 2 minutes. Deglaze pan with chicken stock and add the lemon juice, salt, pepper and basil. Combine water and corn starch and mix until combined. Slowly add starch mixture until sauce is slightly thickened. Remove from heat and keep warm until you are ready to plate.

Ingredients Chicken
4 6oz chicken breast (skin and fat removed)
2tsp kosher salt
1 tsp black pepper
plastic wrap
meat mallet

Method For Chicken
Pull out 12 inch piece of plastic wrap and lay on flat surface. Place chicken breast in the center portion of plastic wrap, and cover with another 12 inch piece of wrap. Pound chicken until it is about an 1/8 of an inch thick. Remove top piece of plastic wrap. Add around 2 oz of the spinach mixture to center of chicken and pull chicken breast down to the bottom portion of the wrap leaving yourself about 2 inches. Fold in sides of chicken and using the wrap roll the chicken up. Twist in sides of wrap until chicken is wrapped tight. Place chicken on baking pan. Repeat process until all 4 pieces are complete. Place in oven at 350 degrees for 10 minutes. Remove from oven and unwrap chicken. It will have cooked enough to hold its shape. Turn oven up to 400 degrees and place chicken back in oven for another 10 to 12 minutes. Remove from oven and place on cutting board and slice into ¼ slices. Arrange your chicken pieces around your favorite vegetables, whole wheat pasta or brown rice. Pour over sauce and serve.
NOTE: The plastic wrap will not melt at 350 degrees in 10 minutes and it will do a great job holding the chicken together.