Recipes and Links

Chicken with Balsamic Tomato Sauce and Baby Spinach

Yield: 6 servings 

Ingredients:

6 cups couscous, rice, or pasta

3 chicken, halved

1 Tbsp Flying Olive Tuscan Herb, Herbs de Provence, Garlic, or a Single Variety of Choice Extra Virgin Olive Oil

3 garlic cloves, minced

8-10 oz. of baby spinach

3 Tbsp Flying Olive Traditional 18+ Dark Balsamic Vinegar

cup of low-sodium chicken broth

½ tsp Italian seasonings (such as McCormick’s spice grinder)

A pinch of red pepper flakes, if desired

Sea salt such as Salts-of-the-Earth Arrabbiata di Roma, Mediterranean Memories, or Little Italy sea salts* or plain sea salt

14.5-15 oz. can diced tomatoes

Parmesan Cheese to garnish, if desired

Directions:

Start the couscous, rice, or pasta according to package directions. When done, keep covered and set aside.

Slice 3 chicken breasts in half to create 6 thin chicken breasts.

Heat a large sauté panor skillet over medium-high heat.

Add the Flying Olive Extra Virgin Olive Oil of Choice to the skillet. When the oil begins to shimmer, add the minced garlic and sauté for 30 seconds.

Add the chicken and cook approximately 4 minutes per side, or until cooked through and no longer pink. Remove chicken from the skillet and set aside; cover to keep warm.

In the same pan, add the fresh baby spinach. Cook just until all of it is just wilted, approximately 1-2 minutes. Remove the spinach from the skillet and set aside. (Don’t be alarmed if some of the spinach sticks to the pan, the next step will remedy that!)

Lower the heat to medium and add the Flying Olive Balsamic Vinegar and chicken broth. Stir and scrape the brown bits and any spinach leaves off the bottom of the pan. Add the diced tomatoes, Italian seasonings, red pepper, salt, and freshly ground black pepper. Bring to a simmer and cook 5-10 minutes until thickened. Taste for seasonings.

When ready to serve, place the couscous , rice, or pasta on a plate. Top with the baby spinach. Add the chicken breast. Top with the balsamic tomato sauce. If desired, add a little Parmesan cheese.

Submitted by Barb L.

*Available in the Eastgate Store