Chicken Florentine with Beans

Atkins Best Recipes, p. 82

4 (6- to 7-ounce) boneless, skinless chicken breast halves

4 teaspoons prepared Genovese or regular basil pesto

½ teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 cup chicken broth

¾ cup small white beans, rinsed and drained

¼ cup freshly grated Parmigiano-Reggiano or other Parmesan cheese

1 (7-ounce) microwaveable bag or 6 packed cups fresh spinach leaves, cooked and drained

Make a 2-inch slit lengthwise along the thick side of each chicken breast, cutting almost to the other side to form a pocket. Stuff each pocket evenly with a teaspoon of pesto. 

I didn't get them stuffed as securely as I should have, but it worked!

Press pocket to close. Sprinkle chicken with salt and pepper.

Heat oil in large nonstick skillet over medium-high heat. Brown breasts 2 minutes per side, until golden. Reduce heat to medium-low. Add broth and beans, partially cover, and simmer 5 to 7 minutes, until chicken is just cooked through.

Stir cheese into beans. Serve chicken, beans, and sauce over spinach.

Served with some leftover Carrot-and-Raisin Salad.

My Rating: 3/5 "Texture-wise this was quite enjoyable to eat, and it's nice to know you're getting so many nutrients in your meal. Flavor-wise, this was mostly just salty. I would have appreciated a little more nuance. That said, my husband (who loves chicken and salt) thought this was amazing."