Sunday, April 3, 2011

Chicken with Spinach Two Ways

Calling this chicken with spinach two ways is really just a fancy way to say that all I had in my fridge was a chicken breast and a half a bag of spinach. And I was really bored and cranky and didn't want to eat something boring which would make me even more cranky. So, I improvised. What you see above is a sauteed chicken breast on a bed of garlicky spinach, topped with a spinach pesto. Super simple, but a ton of flavor.

What you need:
Chicken breast(s)
Lemon juice
Parmesan cheese
Olive Oil

For the garlicky bed of spinach, thinly slice one clove of garlic and saute in about 2 tbs of olive oil. Add your washed spinach (about 2 cups in this case) - no need to dry it too thoroughly as the excess water will help to cook the spinach in the pan. Turn the spinach to coat it in the garlic and olive oil and allow to wilt until done.

For the pesto, add 2 cups spinach, a handful of hazelnuts, 1 clove garlic and 2 tbs lemon juice to a food processor and combine. Slowly stream in olive oil, about 1/4 cup to start - check your should be, well, pesto-y. Taste and adjust seasonings, adding more lemon juice, salt and pepper according to your liking. I like to add grated parmesan cheese at the end just before serving, in this case about 1/4 cup.

This method for the spinach pesto is exactly like a regular basil pesto. I also like to make this with arugula or kale and walnuts. Its a fresh accompaniment to grilled chicken or a nice piece of fish.

I just sauteed my chicken very simply in olive oil, seasoned with salt and pepper.

To serve, and pretend that you made something way fancier than you actually did, make a bed of sauteed spinach on your plate, place chicken on spinach and spoon pesto over top.

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