FOLLOWER SUNDAY: Thank You Readership! Guest-Chef and Mother of 2, finds time for others!

By Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

 

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing to them, a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. 

Finding time for others, is very difficult for many people to do in today’s fast-paced society, but not for our featured Guest-Chef, Ilene.  She has a very busy work schedule, (like the rest of us), is a wife and mother of 2 small children and manages time for her patients with care.  Yet, she does this, without the blink of an eye—and, that’s remarkable!  With that said, let me introduce Ilene Mack, and her healthy Chicken served over rice recipe for you.

 

 

          Ilene Mack, RD

My name is Ilene Mack.  I have been a registered dietitian for about 10 years.  I enjoy helping people make lifestyle changes that make them feel better about themselves.  I am a mother of two.  Daniel, 3 and Jason, 1.  I enjoy cooking healthy meals that they can enjoy.  Being a busy mom of two I especially enjoy cooking simple, quick and easy meals.  Please see recipe below:

 

© Ilene’s Chicken Recipe

*Reprinted with permission from Ilene Mack, RD

       

INGREDIENTS:

1 POUND OF CHICKEN CUTLETS CUBED
FLOUR
CREAMED SPINACH
2 TSP GARLIC
12 OZ CHICKEN BROTH
1/2 CUP WHITE WINE
PARMESAN CHEESE
14/ CUP BREADCRUMBS
OLIVE OIL

 

PREPARATION:

1.  PREHEAT OVEN TO 350 DEGREES
2.  COOK CREAMED SPINACH ACCORDING TO PACKAGE DIRECTIONS
3.  LIGHTLY COAT CUBED CHICKEN IN FLOUR
4.  SPRAY SKILLET WITH COOKING SPRAY AND COOK CHICKEN UNTIL BROWN
5.  WHILE CHICKEN IS COOKING BOIL CHICKEN BROTH AND WHITE WINE
6.  WHEN CHICKEN IS COOKED AND BROTH/WINE HAS BOILED PLACE IN 9x11 PAN
7.  MIX BREADCRUMBS WITH ENOUGH OIL SO THAT BREADCRUMBS ARE MOIST AND CRUMBLY
8.  SPRINKLE WITH PARMESAN CHEESE AND BREADCRUMB TOPPING AND BAKE FOR 10 MINUTES 
9.  SERVE OVER RICE
Thank you for this opportunity.
Ilene Mack, RD

Ilene, thank you for all that you do for others, and sharing with the readership of “From A Dietitian’s Perspective.”