Last week, while eating a slice of buffalo chicken pizza at Mario’s in White Plains, I saw a fellow diner savoring his meal – grilled chicken breast with spinach. I never cooked that dish before and so I did for tonight’s early dinner. Below is my recipe.
Ingredients
1 lb. boneless, skinless chicken breasts
3 cloves of garlic – chopped
2 tablespoons of butter
3 tablespoons of olive oil
10 oz. spinach
salt
pepper
juice of 1/4 lemon
Directions
1. Slice chicken breasts into thin slices – about 1/2 inch thick. Season with salt and pepper on both sides.
2. In a skillet heat butter over medium heat until foam subsides and sauté chicken for about 5 minutes on each side.
3. In another large skillet, heat half the oil over medium heat, add the garlic and stir until it begins to turn golden, about 3 minute. Set aside garlic. Add spinach in batches. Allow each batch to wilt before adding the next bunch. Raise the heat to high. Season the spinach with salt and pepper. Cover and cook for about 3 minutes. Drain the spinach in a colander. Heat remaining olive oil, add cooked garlic, and return the spinach to the skillet. Pour lemon juice on top. Sauté for another minute.
4. Place spinach on a serving plate, top off with chicken.
If desired, garnish with thin slices of mozzarella cheese drizzled with olive oil, salt, and pepper.
