Healthier food choices seem to be the theme at the first of the year. My husband and I have adopted a food plan which allows for portioned lean meats, extra veggies and limited carbs. Although our food plan is not as restrictive as some, it still requires some planning, and the Orsini’s do love flavor. This dish doesn’t feel like it’s healthy. Rather, it tastes indulgent, while allowing for our meat portion, double veggies and 1/2 cup of carbs. Extra flavor comes from the blackened seasoning rubbed onto the chicken tenderloins, but also from the garlic and sun dried tomatoes. Parmesan cheese in Greek yogurt gives you the feel of sour cream.

For this dish for two, you need the following:

12 oz of chicken tenderloins (about 6 pieces)

1 Tablespoon Olive Oil

1/2 teaspoon blackened seasoning

1/2 teaspoon smoked paprika

1 teaspoon garlic powder (divided)

3/4 cup plain yogurt (I use 2 or 4 percent)

1/4 cup chicken broth

1 cup fresh baby spinach (I used a large handful and it was fine)

1/4 cup (scant) Parmesan cheese

1 teaspoon Italian Seasoning

2-3 Tablespoons julienned sun dried tomatoes

In a black skillet (of course), add the olive oil and let it start coming up to heat. Sprinkle blackening seasoning, 1/2 teaspoon garlic powder and smoked paprika on the chicken tenderloins. Once the pan is hot, add the chicken and allow to brown on one side before flipping to the other side. It my take 3-5 minutes. Allow them to finish cooking. Once the chicken has reached 165 degrees at center, remove it from the pan.

To the hot pan, add chicken broth, yogurt, spinach, Parmesan cheese, Italian seasoning, 1/2 teaspoon garlic powder and sun dried tomatoes and stir until spinach is wilted and sauce begins to thicken.

Add the chicken back to the pan and stir to coat the chicken with the sauce mixture. Allow to simmer for 2-3 minutes. Isn’t this lovely?

I served it over penne pasta and with oven steamed green beans and asparagus. It was all…..

Deliciouso!

Happy New Year!

Buon Appetito from your Iron Maiden, Black Skillet Cook

Kim Orsini