Okay, so I forgot to post this for you but since I think there's only one who was actively tracking it, and she's doing a kitchen redo right now, I'm hopeful no one had chicken go to waste waiting for me. Either way, this one is good. Give it a go one day. Just pay attention to marinade time, I think it does make a difference.
4 boneless, skinless chicken breasts
1 bottle butter/dill/lemon seafood marinade/dressing
3/4 cup semi-dry white wine (I used Beringer's Chenin Blanc)
sliced cheddar or colby & cheddar cheese (think sandwich slicese)
2 small white or yellow onions (or 1 large)
salt & pepper
thin hamburger or bread slices
2-3 Tbsp butter
16 oz fresh spinach (I love baby spinach for this - be sure it's well dried after being washed!)
1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
1 small vidalia onion, diced
1-2 cloves of garlic, minced
1 Tbsp all-purpose flour
1 cup low fat milk
3 oz light cream cheese
1/4 tsp ground nutmeg
1 tsp black pepper (can add more to taste but be careful not to add too much)
semi-dry white wine (Chenin Blanc again...)
fresh blueberries, rinsed and dried
apples, peeled, cored & chopped
white peaches, peeled & chopped
quick cooking oats
brown sugar (I used Splenda)
1-3 Tbsp butter, melted
vanilla ice cream, optional
**NOTE: in my ingredient lists, when I don't list specific amounts, just anticipate it's meant to season and not a large amount will be needed. At most, a couple tablespoons depending on the ingredient or in the case of the fruit, think 1-2 cups total fruit per serving.
MARINATE chicken breasts in sealable container or plastic bag overnight or for at least 4-6 hours using the bottle of dill/lemon marinade.
1. Preheat oven to 350 degrees. Place marinated chicken breasts in shallow baking dish (I sprayed some oil to prevent sticking on the bottom) and bake for 15-20 minutes or until cooked through.
2. While heating, in medium sautee pan, melt butter. Slice onion, add to pan. Sprinkle onion with salt (not too much), black pepper and paprika. Sautee to desired doneness.
3. Lightly toast the inside the the bread/buns you are using (I just put small amount of butter in a pan and laid the bread on high heat for a minute or so). Once toasted, spread mayonnaise on the toasted side, add a slice or two of cheese, add chicken breast, add desired amount of onion and close with other slice of bread.
In skillet, add oil and butter. Once butter is melted, add onion and garlic and cook until tender-crisp. Whisk in flour, cook for 30 seconds to a minute. Whisk in milk and a few Tbsp wine. Add cream cheese, stirring regularly until cheese melts. If sauce thickens too much, drizzle in some wine to thin it out. Add nutmeg & black pepper. As soon as cheese melts and sauce resembles a thick liquid, add spinach in batches, folding it over and through the sauce until all is coated. Once all spinach has been added and wilted down, you are done.
DESSERT: (all measurements are approximate depending on whether you like sweet or tart, use a lot of fruit or a little)
1. With only the blueberries and apples in a bowl, add around 2 TBSP of flour (may be more or less depending on how much fruit you have). Add 1-2 tsp brown sugar. Mix carefully (don't pop open blueberries) to coat all fruit lightly.
2. Add peachse to 9x9 baking dish, add blueberries and apples, stir to mix.
3. In another small bowl, mix about 1 cup oats, 1-2 TBSP brown sugar, 1-2 tsp cinnamon, and 1 tsp nutmeg and 1-2 TBSP melted butter.
4. cover fruit with oats.
5. Bake at 350 degrees for about 15 minutes.