EASY CHICKEN WITH TOMATOES AND SPINACH
Looking for lighter fare? Try this 35-minute skillet dish featuring simply seasoned chicken breasts and vitamin-packed spinach.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 230, Carbohydrate 3 g, Cholesterol 90 mg, Fiber 1 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g
GIULIANO HAZAN'S CHICKEN BREAST FILLETS WITH SPINACH AND TOMATO
Provided by Joan Nathan
Categories dinner, main course
Time 35m
Yield Four to six servings
Number Of Ingredients 8
Steps:
- Remove each tendon from the chicken breasts. Cut each breast lengthwise into three fillets and slice those fillets horizontally, to give you six pieces from each breast.
- If using fresh spinach, wash it thoroughly and cook until tender in a large pot with only the water that clings to it and a generous sprinkling of salt. If using frozen, thaw it and cook until tender with half a cup of water and a pinch of salt.
- Put the chopped garlic and the olive oil in a saute pan over medium-high heat. When the garlic begins to sizzle, add plum tomatoes. Cook until the tomatoes have reduced so that they are no longer watery and have separated from the oil, about 15 minutes.
- Add the cooked spinach to the tomatoes and stir for a minute or two. Turn the heat off and put aside for later.
- Heat the vegetable oil and butter in a skillet over medium-high heat. When the butter foam begins to subside, saute the chicken fillets on both sides very briefly. They will be cooked in two minutes at most. After they are cooked, sprinkle with salt and pepper.
- Reheat the tomato and spinach and add the cooked chicken. Toss the chicken until it is well coated with sauce and turn off the heat. Serve hot, followed by a salad.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 23 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 536 milligrams, Sugar 2 grams, TransFat 0 grams
JUICY CHICKEN BREASTS WITH TOMATO-SHIRAZ REDUCTION
These juicy chicken breasts with a rich and thick sauce taste like they took a long time cooking, but this recipe is really fast and easy.
Provided by FrackFamily5 CA->CT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Divide oil between a medium and large skillet. Heat both over medium heat.
- Add tomatoes and garlic to the large skillet and toss to coat.
- Increase heat under the medium skillet to medium-high. Season chicken with black pepper and garlic salt and place into the the hot oil. Cook until browned on each side, about 7 minutes per side.
- Add red wine to the skillet with the tomato mixture and increase heat to high. Use a spoon to crush any tomatoes that have not reduced on their own. Bring mixture to a rolling simmer and cook until liquid is reduced by half, about 10 minutes. Add brown sugar and butter and mix well. Reduce heat to low and cover.
- Transfer browned chicken to the tomato sauce and simmer until chicken is no longer pink inside, turning once, about 15 minutes.
- Spread spinach over a serving platter. Place chicken on top of spinach and spoon sauce over the chicken.
Nutrition Facts : Calories 1026.7 calories, Carbohydrate 37.1 g, Cholesterol 79.9 mg, Fat 70.3 g, Fiber 3.5 g, Protein 21.8 g, SaturatedFat 13.9 g, Sodium 452.8 mg, Sugar 20.7 g
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