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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Nov. 9, 2016)
8 A SIUSLAW NEWS ❚ WEDNESDAY, NOVEMBER 9, 2016 Make a household favorite healthier Many beloved dishes might be enjoyed more oft en if they were only a little healthier. Author and former 6 personal chef Michelle Dudash was once asked by a client if the she could make a healthier version of chicken parmesan. Th e result of that request is the following recipe for “Skinny Chicken Parmesan with Spinach,” which Dudash ultimately included in her book, “Clean Eating For Busy Families” (Fair Winds). Th e recipe was a hit with Dudash’s client and will surely be a hit at home cooks’ dinner tables as well. SKINNY CHICKEN PARMESAN WITH SPINACH Makes 6 servings For the sauce: 2 teaspoons extra- virgin olive oil 2 cloves garlic, sliced 1 28-ounce can whole tomatoes 1⁄4 teaspoon dried basil 1⁄4 teaspoon dried oregano 2 pinches salt 2 pinches freshly ground black pepper 1⁄2 teaspoon honey For the chicken: 3 tablespoons grated Parmesan cheese 2 tablespoons whole- wheat fl our 1⁄2 teaspoon salt, divided 1⁄4 teaspoon freshly ground black pepper 1⁄4 teaspoon dried basil 11⁄2 pounds chicken breast, cut into 6 pieces, pounded to 1⁄4 inch 2 tablespoons plus 2 teaspoons extra- virgin olive oil, divided 4 cups baby spinach 1 teaspoon lemon juice 3⁄4 cup fresh mozzarella Preheat oven to 375 F and coat the bottom of a 9 x 13- cheese, sliced into 6 medallions (or shredded) cups cooked whole-grain thin spaghetti tossed in inch pan with olive oil spray. To make the sauce: Heat a medium saucepan over 2 teaspoons olive oil medium heat. Add oil and garlic and cook gently for 30 seconds. Do not brown. With your hand, squeeze each tomato into the pan and add basil, oregano, salt, pepper, and honey. Reduce to medium heat and simmer for 20 minutes, lowering the heat as needed. To make the chicken: Combine parmesan cheese, fl our, salt, pepper, and basil in a medium dish and coach chicken with cheese mixture. Place a large skillet over medium heat and add 2 tablespoons of oil. When oil is shimmering, add chicken, rounded-side down, and cook until golden on one side, about 5 minutes. Arrange chicken in a baking pan. Pour remaining 2 teaspoons of oil into skillet and add spinach. Cook spinach for 1 to 2 minutes until wilted and swirl in lemon juice. Gently press spinach to release water and divide spinach on top of chicken. Spoon sauce around and over the chicken, place mozzarella on top, and sprinkle with 1/4 teaspoon salt. Bake for 15 minutes until chicken is cooked through. Serve over spaghetti. Where good friends & great food come together! A ll EVERY THURSDAY 5-8PM YOU CAN EAT Enjoy all the hand-battered, golden fried cod you can eat! Served with seasoned french fries, tangy coleslaw and delicious tartar sauce. COD FISH & CHIPS ONLY $12 Great Food Happy Hour • Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! 1285 Bay Street in Old Town Florence • (541) 902-8338 Handcrafed Sandwiches created to mouthwatering perfection! All of our fresh menu items are made to order, so exactly what you want is exactly what you get. Open Daily for Lunch menu offered from 11-6pm Happy Hour menu daily from 3-6pm Beer, Wine, Cocktails 1297 Bay Street Florence • 541-997-1133 www.bridgewaterfi shhouse.com Daily Happy Hour 3-6pm The Grill & Lounge at Sandpines 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 Mo’s Hi, Welcome Restaurant to Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! ® ~ FEATURED LOW-CARB SELECTIONS ~ or Blackened SALMON: Grilled, Poached, POPCORN SCALLOPS CHICKEN BREAST: Boneless, Skinless Breast of Chicken FOR ONLY $12.95 SHRIMP SKEWERS: 2 Grilled Shrimp Skewers Surfside Restaurant & Lounge Only Ocean View Restaurant in Lane County ● Serving Breakfast, Lunch and Dinner seven days a week x Award winning clam chowder x x Fe Feat atur urin ing g a cl clas assi sic c Northwest Nort No rthw hwes estt Cu Cuis isin ine e Featuring classic Cuisine www.bayviewfl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. All of the above are served with and for Veggies dessert... Green Beans or Mixed Steamed and a Shrimp Dinner Salad SNICKER OR PEANUT BUTTER PIE FOR $5.95 NEW ITEMS Baby Back Pork for Ribs BBQ PORK Every Month Mo's has RIBS: brought in special "Motivation Kids" with the tables which raise money for local charities that are devoted to James Gang BBQ Sauce helping the wellbeing of local children. This month Siuslaw STEAM Camp is the local charity CEASAR being honored. SALAD BLACKENED SALMON Local, fresh and savory dining with a view. Mo’s Old Town, Florence • Daily 11 am - 8 pm ® Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Serving Bowls of comfort for Over 50 Years • 541-997-2185 541-997-8263 88416 1st Avenue Florence Introducing PRIME RIB SATURDAY Slow Roasted/Hand Carved
