Sandwich de pollo con Parmesano.

December 2006 Chicken Parmesan Sub From EatingWell Magazine You may disagree on whether the chicken parm sandwich should be known as a "sub," "hoagie" or "grinder," but who doesn't love this neighborhood-deli classic? We've added some spinach and done away with all the greasy breading to make it more healthy. Make it a meal: The sandwich is filling and complete on its own, but add some crunch with carrots, celery and cucumbers on the side. Makes 4 servings ACTIVE TIME: 30 minutes TOTAL TIME: 30 minutes 1/2 cup all-purpose flour 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1 pound boneless, skinless chicken breasts (2 large breasts cut into 4 portions or 4 small breasts) 4 teaspoons extra-virgin olive oil, divided 2 6-ounce bags baby spinach 1 cup marinara sauce, preferably low-sodium (see Tip) 1/4 cup grated Parmesan cheese 1/2 cup shredded part-skim mozzarella 4 soft whole-wheat sandwich rolls, toasted

Parmesan Chicken Sandwich

1. Position oven rack in top position; preheat broiler. 2. Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat. 3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl. 4. Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet. 5. Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls. NUTRITION INFORMATION: Per serving: 467 calories; 13 g fat (4 g sat, 5 g mono); 78 mg cholesterol; 48 g carbohydrate; 42 g protein; 5 g fiber; 762 mg sodium; 791 mg potassium. Nutrition bonus: Vitamin A (160% daily value), Vitamin C (46% dv) Folate (43% dv), Magnesium (26% dv). 3 Carbohydrate Servings Exchanges: 3 starch, 1 vegetable, 4 1/2 very lean meat, 1 fat TIP: Refrigerate leftover marinara sauce for up to 1 week or freeze for up to 3 months.

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Pollo Tagine

March/April 1995 Chicken Tagine with Green Olives From EatingWell Magazine Chicken, lemon and green olives are a classic Moroccan flavor combination. Serve over Herbed Couscous with Tomatoes or Brown Rice & Greens. Makes 6 servings ACTIVE TIME: 30 minutes TOTAL TIME: 1 1/4 hours 12 bone-in chicken thighs (3 1/2-4 pounds), skin and fat removed Salt & coarsely ground pepper to taste 2 tablespoons extra-virgin olive oil, divided 1 large onion, thinly sliced 3 cloves garlic, finely chopped 1 tablespoon finely chopped fresh ginger 2 teaspoons finely chopped fresh red or green chile pepper 4 cups reduced-sodium chicken broth 2 all-purpose potatoes (8 ounces), peeled and diced 1/2 cup large green olives, pitted and coarsely chopped 2 tablespoons lemon juice 1 tablespoon chopped fresh thyme or 1 teaspoon dried 1 tablespoon ground cumin 1 tablespoon ground cinnamon 1 teaspoon turmeric 1 teaspoon paprika 1/2 cup chopped fresh cilantro

Moroccan Chicken Tagine.

1. Preheat oven to 375°F. 2. Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat. 3. Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer. 4. Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve. NUTRITION INFORMATION: Per serving: 438 calories; 23 g fat (5 g sat, 12 g mono); 137 mg cholesterol; 15 g carbohydrate; 42 g protein; 2 g fiber; 625 mg sodium; 528 mg potassium. Nutrition bonus: Vitamin C (26% daily value), Potassium (15% dv), Iron (21% dv), Selenium (37% dv), Zinc (27% dv). 1 Carbohydrate Serving Exchanges: 1/2 starch, 1/2 vegetable, 1/2 very lean meat, 5 lean meat, 1 1/2 fat

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Después, Poema de Jorge Luís Borges.

Amigos, hagan "click" sobre la foto para Abrir/Guardar una magnífica presentacion de un poema de Jorge Luis Borges !!       Saludos, Vicente A.