ROW: Salmon Florentine

INGREDIENTS

2 packages (10 oz each) frozen spinach, thawed
1 tablespoon olive oil
1/4 cup minced shallots
2 teaspoons minced garlic
2 tomatoes, chopped
1/2 teaspoon salt, plus more to taste
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 PRESIDENTS Fat Free Feta cheese
4 skinless salmon fillets (6 oz each), rinsed and patted dry

PREPARATION

1. Heat oven to 350°.

2. Squeeze spinach of all excess liquid. Set aside.

3. Heat oil in a large skillet over medium heat.

4. Add shallots; cook, stirring, until soft, about 3 minutes.

5. Add garlic; cook 1 minute more.

6. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more.

7. Remove from heat; let cool about 15 minutes. Add feta; stir to combine. Season with salt and pepper.

8. Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet.

9. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes.

Jerk Chicken

INGREDIENTS

1/2 Scotch bonnet chile
2 cloves garlic, minced
3/4 cup finely chopped green onions
1/4 teaspoon black pepper
1/2 teaspoons sea salt
4 boneless, skinless chicken breasts (about 5 oz each)
1 tablespoon olive oil
8 cups mesclun or mixed salad greens
1 cup shredded cucumber
3 tablespoons fresh lemon juice

PREPARATION

1. Finely mince chile (wear gloves when handling); combine with garlic, green onions, allspice, black pepper and salt.

2. Rub mixture thoroughly on both sides of chicken. Heat oil in a large nonstick skillet over medium-high heat.

3. Cook chicken until no longer pink in center, about 4 minutes per side.

4. Toss together mesclun, cucumber and lemon juice; divide among 4 plates. Top greens with chicken and serve.

ROW: Basil and Garlic Stuffed Chicken Breasts

Ingredients

1/4 cup of PRESIDENTS fat free Feta Cheese (found @ shoppers food and safeway)
2 tablespoons snipped fresh basil
1 tablespoon olive oil
2 cloves garlic, minced
4 skinless, boneless chicken breast halves
1/2 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon olive oil

Directions

In a small bowl combine PRESIDENTS fat free feta cheese, basil, 1 tablespoon olive oil, and garlic; set aside.

Place each chicken breast half between 2 pieces of plastic wrap.

Using the flat side of a meat mallet, pound lightly to about 1/8-inch thickness.

Remove plastic wrap.

Spread cheese mixture on chicken.

Fold in sides of each chicken breast; roll up, pressing edges to seal. Fasten with wooden toothpicks.

For sauce, in a small bowl combine lemon peel, lemon juice, and 1 tablespoon olive oil; set aside.

For a charcoal grill, arrange medium-hot coals around a drip pan.

Test for medium heat above pan. Place chicken on the grill rack over drip pan.

Cover and grill for 25 to 30 minutes or until chicken is no longer pink (170°F), brushing occasionally with sauce the last 10 minutes of grilling.

(For a gas grill, preheat grill. Reduce heat to medium. Adjust grill for indirect cooking. Grill as above.)