EllieKrieger Krieger
Ellie Krieger is the host of the popular Fo od
Network show Healthy Appetite and author
of the New York Times bestseller The Food You
Crave (The Taunton Press, 2008, available at
costco.com). A registered dietitian, she has a
master’s degree in nutrition from Columbia
University and did her undergraduate work at
Cornell University. Krieger is a regular contributor to Parenting and Fitness magazines and
lives in New York City.
Balsamic Chicken with
Baby Spinach and Couscous
Foster Farms
Recipe developed by Ellie Krieger
3 tablespoons olive
oil, divided
4 Foster Farms* boneless,
skinless chicken breast
halves, pounded between
2 sheets of waxed paper
to 1/2-inch thickness
1/4 teaspoon salt, plus more
to taste
1/4 teaspoon freshly ground
black pepper, plus more
to taste
3 garlic cloves, chopped
(about 1 tablespoon)
8 ounces baby spinach
leaves (about 8 cups
lightly packed)
2 tablespoons
balsamic vinegar
1/2 cup low-sodium
chicken broth
1 cup canned no-salt-added
chopped tomatoes,
with their juices
2 cups hot cooked whole-
wheat couscous (from
about 3/4 cup uncooked)
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken on both sides with salt and
pepper. Add chicken to the pan and cook until browned
and just cooked through, about 4 minutes per side, or
until the chicken reaches an internal temperature of
165°F. Remove the chicken to a plate.
Add remaining 2 tablespoons olive oil to the pan; add
garlic and cook for 1 minute. Add spinach and cook just
until wilted, 1-2 minutes. Season with salt and pepper,
then transfer the spinach to a bowl and set aside.
Add vinegar, chicken broth and tomatoes to the pan and
stir, scraping any browned bits off the bottom. Bring to a
simmer and cook until the sauce is slightly thickened,
3-5 minutes.
Divide the couscous between 4 serving plates. Top with
some of the spinach, then a piece of chicken and the
balsamic-tomato sauce. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Chef’s Choice
Rosemary Thighs
Foster Farms
1 tablespoon olive oil
1/4 cup dry red wine
1 teaspoon chopped
fresh rosemary or
1/2 teaspoon dried
1 teaspoon chopped
fresh sage or
1/2 teaspoon dried
1 tablespoon
minced shallot or
green onion
1/4 teaspoon
seasoned salt
1/4 teaspoon white or
black pepper
Nonstick cooking spray
6 Foster Farms*
boneless, skinless
chicken thighs
Preheat oven to 400°F.
In a medium stainless steel or glass bowl, whisk
together olive oil, wine, rosemary, sage, shallot, salt
and pepper. Set aside.
Spray a shallow glass or enameled baking dish with
cooking spray. Place chicken thighs in a single layer in
the prepared dish. Pour rosemary-wine mixture over
chicken, and cover tightly with foil. Bake for 30 minutes.
Remove the foil and turn the thighs.
Continue to bake, uncovered, basting several times,
for 20-25 minutes, or until the internal temperature is
180°F. Remove the chicken to a warm platter. Reduce
pan juices, if desired, and pour over the chicken.
Makes 6 servings.
Brands may vary by region; substitute a similar product.
