10
Jan
While the chicken breasts finish marinating heat a skillet with a little olive oil. In a large skillet heat 2 tablespoons of the butter over medium high heat.
Season each chicken breast with salt to taste then dredge each chicken breast in the flour mixture.
Breast chicken with spinach recipe. Crisp and crunchy this chicken dinner cuts plenty of corners when it comes to fat without compromising flavor. The chicken is baked-not-fried and an apple- and grape-studded spinach salad gets tossed in a creamy low-fat buttermilk-based dressing. Reduce the heat to medium-low add the onion and garlic and cook for 10 mins stirring occasionally until softened.
Add a splash of water if it starts to catch. Add the stock and sundried tomatoes. Simmer for 1 min.
Add the spinach cover and cook for 2 mins then remove the lid and stir well. Cook 5-6 minutes on each side or until no longer pink. Remove and keep warm.
In same pan heat remaining oil over medium-high heat. Add spinach and garlic. Cook and stir 2-3 minutes or until spinach is wilted.
Stir in beans tomatoes and reserved juice. Season each chicken breast with salt to taste then dredge each chicken breast in the flour mixture. In a large skillet heat 2 tablespoons of the butter over medium high heat.
Add the chicken and. Perfect for entertaining these chicken cutlets are stuffed with spinach sun-dried tomatoes walnuts and just enough cream cheese to hold the filling together. Make a double batch and freeze half the roll-ups individually wrapped in plastic then just defrost and bake as you like.
Use a sharp knife to cut a pocket into the side of each chicken breast. Add cream cheese Parmesan mayonnaise spinach garlic red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine. Spoon the spinach mixture into each chicken breast evenly.
Place the chicken breasts in a 9x13 baking dish. First season the chicken well with salt and pepper and cook in olive oil for 3-5 minutes per side. Add some butter onion garlic and red pepper to pan and sautee until onion is soft.
Next add some cream cream cheese chicken broth and sun-dried tomatoes and simmer until thicker. Sprinkle with some Parmesan cheese and spinach. While the chicken breasts finish marinating heat a skillet with a little olive oil.
Add the spinach and season with salt pepper and red chili pepper flakes if using. Add the remaining minced garlic and lemon juice and saute spinach for 2-3 minutes over medium-low. Remove cooked spinach from the skillet and set aside.
Season chicken breasts with salt and pepper on a large plate and set aside. Next in a large skillet add 1 tablespoon of olive oil and 1 tablespoon butter. Allow for butter to melt over.