| 6 chicken breast halves, boned, skinned |
3/4 chicken breast |
$2.99 per pound
|
$0.35 |
| 1 (8 ounce.) box Phyllo dough |
1 oz |
$4.39 per 16 ounces
|
$0.27 |
| 3/4 teaspoon salt |
0.09 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 3/4 teaspoon freshly grnd pepper |
0.09 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 4 tbsp. vegetable oil |
1 1/2 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 1 garlic clove, finely grnd |
1/8 garlic cloves |
$4.00 per pound
|
$0.00 |
| 3/4 pound spinach, washed, stemmed or possibly 1 pack minced frzn spinach, defrosted |
1 1/2 oz |
$3.99 per pound
|
$0.37 |
| 1/4 c. dry white wine |
1 1/2 teaspoons |
$0.35 per fluid ounce
|
$0.09 |
| 1 c. unsalted chicken stock |
2 tablespoons |
$0.99 per 14 1/2 ounces
|
$0.07 |
| 1 tbsp. heavy cream (evaporated lowfat milk) |
3/8 teaspoon |
$3.89 per pint
|
$0.02 |
| 2 ounce. (1/3 c.) pistachio nuts or possibly almonds, coarsely minced |
2 teaspoons |
n/a
|
|
| 1 c. low fat ricotta cheese |
2 tablespoons |
n/a
|
|
| Total per Serving |
$1.20 |
| Total Recipe |
$9.60 |
Suggestions?