
This recipe is really a cinch to make. It's easily a 30 minute meal, even with making the chicken and the spinach salad, too. It's a good alternative to the average chicken recipe because it's so simple and so full of flavor, too.
Here's the recipe with my comments in brackets:
1/4 cup chopped fresh rosemary [seriously, no dried stuff - you gotta get the fresh herbs]
1/4 cup chopped fresh thyme
6 garlic cloves, finely chopped
Coarse salt
4 boneless chicken breast halves, with skin [I am not a fan of skin on chicken, so I got skinless chicken breasts and it turned out fine]
6 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 shallot, finely chopped
1/2 teaspoon Dijon mustard
6 ounces baby spinach (about 8 cups)
1/4 cup crumbled goat cheese [If you haven't tried goat cheese before, now's your chance!]
1/2 cup walnuts (2 ounces), crumbled and toasted
1. Preheat the oven to 200°. In a small bowl, combine the rosemary, thyme, garlic and 2 teaspoons salt. Rub all over the chicken.
2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Place 2 chicken breasts, skin side down, in the pan and top with a heavy skillet to flatten. [I didn't have a heavy skillet that fit in my large skillet, so I just pressed down on it with a spatula.] Cook for 7 minutes, turn and fry until cooked through, about 4 minutes. Keep warm on a baking sheet in the oven while you fry the remaining chicken in two more tablespoons olive oil.
3. In a large bowl, whisk together the remaining 2 tablespoons olive oil, the vinegar, shallot, mustard and 1/4 teaspoon salt. Add the spinach and toss; top with the goat cheese and toasted walnuts. Serve with the chicken.
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