{"id":86,"date":"2010-01-05T23:45:36","date_gmt":"2010-01-05T23:45:36","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2010\/01\/05\/sauteed-chicken-breasts-with-creamy-walnut-sauce\/"},"modified":"2010-01-05T23:45:36","modified_gmt":"2010-01-05T23:45:36","slug":"sauteed-chicken-breasts-with-creamy-walnut-sauce","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2010\/01\/05\/sauteed-chicken-breasts-with-creamy-walnut-sauce\/","title":{"rendered":"Saut\u00e9ed Chicken Breasts with Creamy Walnut Sauce+"},"content":{"rendered":"<p>6 points<\/p>\n<p>2\u00a0 (1 1\/2-ounce) slices day-old white bread<br \/>1\u00a0 cup\u00a0fat-free, low-sodium chicken broth<br \/>1\/3\u00a0 cup\u00a0walnuts, toasted<br \/>1\/4\u00a0 cup\u00a0fresh flat-leaf parsley leaves<br \/>2\u00a0 teaspoons\u00a0fresh lemon juice<br \/>3\/4\u00a0 teaspoon\u00a0salt, divided<br \/>1\/2\u00a0 teaspoon\u00a0freshly ground black pepper, divided<br \/>1\/8\u00a0 teaspoon\u00a0ground red pepper<br \/>2\u00a0 garlic cloves, chopped<br \/>6\u00a0 (6-ounce) skinless, boneless chicken breast halves<br \/>1\u00a0 teaspoon\u00a0olive oil<br \/>1\u00a0 teaspoon\u00a0butter<br \/>6\u00a0 cups\u00a0fresh baby spinach<br \/>2\u00a0 tablespoons\u00a0chopped fresh flat-leaf parsley<\/p>\n<p>Trim crusts from bread. Chop bread; combine bread and broth in a small bowl. Let stand 10 minutes. Combine bread mixture, walnuts, parsley leaves, juice, 1\/2 teaspoon salt, 1\/4 teaspoon black pepper, red pepper, and garlic in a food processor; process until smooth.<\/p>\n<p>Sprinkle chicken with remaining 1\/4 teaspoon salt and remaining 1\/4 teaspoon black pepper.<\/p>\n<p>Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add chicken; cook 7 minutes on each side or until done. Remove chicken from pan; keep warm. Add chicken broth mixture to pan; cook until hot and slightly thickened, scraping pan to loosen browned bits.<\/p>\n<p>To serve, place 1 cup spinach on each of 6 plates. Place 1 chicken breast half on each serving; top each with about 2 1\/2 tablespoons sauce. Sprinkle 1 teaspoon chopped parsley over each serving. <\/p>\n<p>Yield: 6 servings<\/p>\n<ul>\n<li>Calories: 286<\/li>\n<li>Fat: 7.6g <\/li>\n<li>Fiber: 2.6g<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>6 points 2\u00a0 (1 1\/2-ounce) slices day-old white bread1\u00a0 cup\u00a0fat-free, low-sodium chicken broth1\/3\u00a0 cup\u00a0walnuts, toasted1\/4\u00a0 cup\u00a0fresh flat-leaf parsley leaves2\u00a0 teaspoons\u00a0fresh lemon juice3\/4\u00a0 teaspoon\u00a0salt, divided1\/2\u00a0 teaspoon\u00a0freshly ground black pepper, divided1\/8\u00a0 teaspoon\u00a0ground red pepper2\u00a0 garlic cloves, chopped6\u00a0 (6-ounce) skinless, boneless chicken breast halves1\u00a0 teaspoon\u00a0olive oil1\u00a0 teaspoon\u00a0butter6\u00a0 cups\u00a0fresh baby spinach2\u00a0 tablespoons\u00a0chopped fresh flat-leaf parsley Trim crusts from bread. &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2010\/01\/05\/sauteed-chicken-breasts-with-creamy-walnut-sauce\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Saut\u00e9ed Chicken Breasts with Creamy Walnut Sauce+&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-86","post","type-post","status-publish","format-standard","hentry","category-poultry"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/86","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=86"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/86\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=86"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=86"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=86"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}