WW CHICKEN BREAST RECIPES RECIPES

Steps:

• In a large nonstick skillet, heat 1 tsp oil over medium-high heat; saute onion until golden, about 5 minutes.
• In a medium bowl, combine onion, spinach, zest, feta, 1/2 tsp salt and 1/4 tsp pepper; set aside.
• Evenly divide onion-spinach mixture over chicken, roll up and secure rolled chicken with toothpicks; sprinkle with remaining 1/2 tsp salt and 1/4 tsp pepper.
• In same skillet, heat remaining 2 tsp oil over medium-high heat. Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes. Remove toothpicks and serve with arugula drizzled with dressing. Yields 1 piece chicken (sliced or left whole), 1 1/2 cups arugula and 1 tbsp dressing per serving.

Steps:

• Bring broth, vinegar garlic, peppercorns and bay leaf to a boil in a small saucepan.
• Reduce the heat and simmer until liquid is reduced to about 3/4 cup and garlic is very tender, 8-9 minutes.
• Discard peppercorns and bay leaf.
• Puree garlic mixture in a blender.
• Sprinkle the chicken with salt and pepper.
• Heat oil in medium nonstick skillet over medium heat.
• Add chicken and cook until browned about 5 minutes on each side.
• Add garlic mixture and capers; partially cover and cook, turning chicken until heated through, 2-3 minutes longer.
• Meanwhile mix butter and flour in a small custard cup to form a paste.
• Stir into sauce until blended and smooth.
• Simmer until the sauce is thickened, about 1 minute.