Awesome Sautéed Chicken Breast w/Spinach
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chicken breast,boneless, skinless
sweet butter, unsalted
olive oil, extra virgin
salt, kosher variety, to taste
black pepper, freshly ground, to taste
Gather your ingredients.
Pick four good-sized spinach leaves and reserve.
Slice the chicken breast in two.
Chef’s Tip: If you have a chance to brine the chicken breast, do so. It will give the dish a bit more savory flavor.
Salt and pepper both sides of the sliced chicken breasts.
Add the butter and olive oil to a sauté pan over medium heat.
After the butter has melted, add the chicken breasts.
Chef's Note: Sauté until no longer pink, about 3 to 5 minutes per side.
Chef’s Note: Don’t overcook the chicken or it will become rubbery.
Remove the chicken from the sauté pan and reserve.
Add the spinach and the minced garlic to the sauté pan.
Add the tablespoon of balsamic vinegar.
Sauté the spinach until it wilts, about 3 to 5 minutes.
When the spinach is wilted, remove from the heat and stir in the feta cheese, and add a bit of salt and pepper.
While the spinach is cooking, add a slice of provolone cheese to each of the sliced chicken breasts.
Place under a broiler, until the cheese is bubbly and beginning to brown, about 2 to 3 minutes
Roll up the reserved spinach leaves into a tight roll and chiffonade.
Chef’s Note: A chiffonade is when you roll a bunch of herb leaves into a tight roll, and then cut into this strips. It makes for an excellent visual presentation.
Divide the spinach between two serving plates.
Add the sliced chicken breast to the top.
Garnish with some of the spinach chiffonade. Enjoy.
Keep the faith, and keep cooking.
Last Updated: Mon, Mar 7, 2016