Publix Simple Meals

Chicken Manzana with Wilted Spinach Salad

Chicken Manzana with Wilted Spinach Salad
Servings:
4
Total Time:
45 minutes

Cooking Sequence

  • Prepare chicken and let stand to rest (30 minutes) 
  • Prepare spinach; slice chicken and serve (10 minutes)

Chicken Manzana

Ingredients

Nonstick aluminum foil
3 tablespoons panko bread crumbs
2 tablespoons unsalted butter, divided
2 chicken fillets (about 1 lb)
2 oz Deli Manchego cheese
1 medium Granny Smith apple
2 oz uncured ham slices, coarsely chopped
1 cup 100% apple juice
1/2 cup (or 4-oz cup) unsweetened applesauce
1 teaspoon salt-free southwest chipotle seasoning
1 teaspoon ground cumin

Steps

  1. Preheat oven to 400°F. Line baking sheet with foil. Place bread crumbs and 1 tablespoon butter (cut into small pieces) into medium bowl; set aside for butter to soften.
  2. Cut a 2-inch-deep pocket on top of each chicken fillet (about 4 inches long) being careful not to cut through the bottom (wash hands). Preheat large, nonstick sauté pan on medium-high 1–2 minutes. Place remaining 1 tablespoon butter in pan to melt, then add chicken with cut side down; cook 2–3 minutes on each side or until browned.
  3. Transfer chicken to baking sheet with cut side up. Let chicken stand 5 minutes to cool. Meanwhile, cut cheese and apple into 1/4-inch-cubes (1/2 cup each); add to bread crumbs. Chop ham; stir into bread crumb mixture until well blended.
  4. Squeeze chicken slightly (with tongs) to open pocket; fill fillets with ham mixture (packing firmly and mounding any extra on top). Bake 12–14 minutes and until chicken is 165°F.
  5. Combine in same sauté pan on low: apple juice, applesauce, chipotle seasoning, and cumin; simmer 7–8 minutes, stirring occasionally, or until slightly thickened. Transfer chicken to cutting board; let stand 5 minutes to rest. Pour sauce onto serving platter; slice chicken and arrange over sauce. Serve.

Wilted Spinach Salad

Ingredients

1/2 cup cherry tomatoes, halved
1 tablespoon olive oil
1/4 cup chopped walnuts
1/4 cup caramelized onion yogurt salad dressing
1/4 teaspoon kosher salt
1/4 teaspoon pepper
5 oz baby spinach
1/4 cup shaved Parmesan cheese

Steps

  1. Halve tomatoes. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add walnuts; cook and stir 1–2 minutes or until walnuts are very fragrant and begin to brown.
  2. Stir in tomatoes, dressing, salt, and pepper; bring to a low simmer. Stir in spinach and cheese until evenly coated; serve immediately.

Aprons Advice

  • Complete your meal with cut corn, tortilla chips and salsa, then enjoy fresh-baked cookies for dessert.
  • Make an apple spritzer with the leftover apple juice; use equal amounts of juice and club soda over ice.

Add items to your shopping list by clicking on the check box next to any item below.

Chicken Manzana with Wilted Spinach Salad

Items You May Need to Buy
Items You May Already Have

Chicken Manzana

CALORIES (per 1/4 recipe) 400kcal; FAT 17.00g; SAT FAT 9.00g; TRANS FAT 0.00g; CHOL 135mg; SODIUM 210mg; CARB 18g; FIBER 2.00g; SUGARS 13g; PROTEIN 42g; CALC 15%; VIT A 6%; VIT C 2%; IRON 10%

Wilted Spinach Salad

CALORIES (per 1/4 per recipe) 130kcal; FAT 11g; SAT FAT 2g; TRANS FAT 0g; CHOL 5mg; SODIUM 280mg; CARB 5g; FIBER 2g; SUGARS 2g; PROTEIN 5g; VIT A 50%; VIT C 20%; CALC 10%; IRON 8%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star