Sauteed Chicken With Tomato Relish And Spinach Recipes

Steps:

• In a bowl, stir together tomatoes, parsley, 1 tablespoon oil, lemon juice, and capers. Season tomato relish with salt and pepper.
• Working with one piece at a time, lay chicken flat; holding a sharp knife parallel to work surface, split in half horizontally. Cover with plastic wrap; lightly pound each cutlet with a meat mallet or bottom of a heavy skillet until 1/4 inch thick.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook cutlets, in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.
• To skillet, add spinach; season with salt and pepper. Cook, stirring, until heated through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach.

Steps:

• Preheat oven to 375˚F (190˚C).
• With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
• Season the chicken breasts with olive oil, pepper, and salt.
• Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
• In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
• Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
• Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
• Serve chicken on top of whole wheat pasta and spinach marinara sauce.
• Enjoy!

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Sprinkle chicken with garlic, oregano, seasoned salt and pepper. Add chicken to skillet; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Stir wine into skillet. Top chicken with tomato slices. Cover; cook 2 to 3 minutes or until tomatoes are thoroughly heated.
• Add spinach. Cover; cook 2 to 3 minutes longer or until spinach is wilted.

Steps:

• Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
• Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
• Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Add onion; cook and stir 5 minutes or until softened. Stir in tomatoes, water and seasonings. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 3 minutes or until heated through. Stir in spinach; cook 2 minutes or until spinach begins to wilt.

Steps:

• Squeeze the juice from one and a half lemons and reserve. Cut the remaining half lemon into very thin slices. Remove seeds and set the lemon slices aside.
• Season the chicken scallopini with salt and pepper. Dredge in flour, coating both sides, and tap the excess flour off. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add as many scallopini into the pan that will fit without touching, and cook until golden brown, approximately 3 minutes. Flip and cook second side until lightly browned, about 2 minutes. Remove scallopini and drain on paper towel.
• When done with the scallopini, wipe off the fat from the skillet with paper towels. Add the remaining 3 tablespoons of olive oil, butter, garlic, and lemon juice and slices to the skillet. Cook, scraping the bottom until garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Add the caper berries and olives and cook, stirring gently for about 4 minutes. Pour in wine and bring to a boil. Cook until the wine is reduced by half. Add the chicken stock and boil until slightly syrupy. Return the scallopini to the skillet and coat each piece in the sauce. Add parsley and swirl into sauce.
• Divide scallopini onto separate plates. Spoon the sauce over, and add the caper berries and olives around scallopini. Add some of the spinach on the side. Finish by decorating each plate with reserved lemon slices on top of the scallopini.
• Heat olive oil in large skillet over medium heat. Crush garlic cloves with the side of the knife and add to the oil. Cook until golden brown, approximately 2 minutes. Add the spinach in handfuls, and season lightly with salt and pepper, and cover pan. Cook until spinach releases its liquid. Uncover pan, and cook stirring until spinach is wilted and water has evaporated. Taste and season with additional salt and pepper.

Steps:

• Bring a large pot of salted water to a boil, add linguine and cook until a little less than al dente, about 8 minutes. Season chicken breasts with salt and pepper. Heat a deep skillet over medium-high heat. Add oil and 1 tablespoon of butter, heat until the butter is melted. Then add the chicken breasts, skin side down and cook for 2 to 3 minutes on each side, or until lightly colored.
• When done, transfer chicken breasts to a plate and set aside. Discard any fat from your skillet. Now, to the skillet add 2 tablespoons of butter, heat until butter is melted. Add onion, celery, carrots and salt and pepper. Cook, stirring until vegetables are softened, about 3 minutes. Return chicken to the skillet, add rosemary, and bay leaf and cook, covered over moderately low heat for 5 minutes more or until chicken is cooked through but still slightly springy to the touch. Again, remove chicken from the skillet and transfer to a plate, pouring any remaining juice into the skillet and set aside. Now, prepare the sauce. To the same skillet add madeira and chicken broth, cook until reduced by half. Then add heavy cream and reduce until sauce is lightly thickened. Drain and pat dry linguine and transfer to a serving plate and toss with remaining tablespoon of butter. Top with chicken breasts. To the sauce add minced fresh herbs, taste for seasoning, adding salt, pepper and lemon juice to taste. Gently pour sauce over linguine and chicken, making sure to evenly coat the entire surface. Serve immediately.

Steps:

• Preheat oven to 425°. In a shallow bowl, mix bread crumbs, 2 Tbsp. thyme, and 1/4 tsp. each salt and pepper. Place flour and egg in separate shallow bowls. Dip chicken in flour; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere. Place chicken on a greased rack in a 15x10x1-in. baking pan. Bake until a thermometer reads 165°, about 15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally, about 5 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings in pan; discard remaining drippings. , Add tomatoes, vinegar, sugar and remaining salt and pepper to drippings; cook and stir until tomatoes are tender, 2-3 minutes. Stir in bacon and remaining thyme. Serve with chicken.

Steps:

• Grill chicken breasts for 5 minutes on each side, until cooked through but not dry.
• Meanwhile, lightly brown the garlic in the oil in a nonstick skillet over medium-high heat.
• Add the spinach and cook, tossing gently, just until leaves are wilted.
• Add the tomato sauce, tamari and wine.
• Toss well until coated and thoroughly heated.
• Place spinach mixture on top of cooked chicken breasts.
• Makes 4 servings.

Steps:

• Season the chicken with salt and pepper. Heat a large skillet over medium high heat. Add oil and cook chicken 3 to 5 minutes, until golden brown. Turn and cook other side about 3 minutes, until golden brown. Add the mushrooms and continue cooking. Add bay leaf, thyme, onion, and garlic. Cook, shaking and stirring the skillet so everything cooks evenly. After chicken is done (about 10 to 12 minutes), remove chicken and set aside.
• Sprinkle flour into pan and stir to blend. Add wine, tomatoes, and broth. Stir and bring to a boil.
• Return chicken and any juices that accumulate. Add anchovies, salt and pepper to taste. Cover and simmer 5 minutes. Add olives and cook another 5 minutes.