Tuesday, October 2, 2012

Cheesy Chicken Florentine

So I am sure you have noticed the layout and design of my blog has been revamped. What do you think? Do you like it? Let me know in the comments! Also, look out for more exciting changes coming soon (Recipe Archive Page!). On the note of revamping, lets take a look at that plain old grilled chicken. This is a quick fix to chicken which is jam packed with flavors from garlic sauteed spinach to freshly roasted red peppers. It even looks good, too!

Recipe yields 6 servings

12 chicken breasts, pounded thin
8 tbsp olive oil
Salt and pepper, to season
10 oz bag of fresh baby spinach
1 head of garlic
1 cup shredded mozzarella cheese
2 red bell peppers

Preheat oven to 400 degrees. Season chicken breast with salt and freshly ground black pepper on both sides. Heat 1-2 tbsp of olive oil in a saute pan and add chicken. Cook 3-4 minutes each side. (Add more oil between each batch of chicken if you can't fit all your chicken in the pan at once).

Once cooked, remove chicken and place on a baking sheet. In a large saute pan, heat 4 tbsp of olive oil and add chopped garlic. Saute until fragrant. Add fresh spinach and cook until wilted. Remove from pan and place in a bowl to the side.

For the roasted red peppers, I made them at home, but you can always buy them at the store. To make them at home, you must have a gas stove! Place the peppers directly on the flame of the stove. Rotate every 5 minutes or so until all sides are charred black and the pepper has softened.

Remove the peppers from the flame and place in a bowl to cool off. When cool to the touch, use your fingers to slide off the charred exterior. Slice the peppers into strips and put aside. Meanwhile, top each piece of chicken on the baking sheet with some sauteed spinach.

Sprinkle each piece with shredded mozzarella cheese. Place in the oven and bake for 8-10 minutes, until cheese is melted.

Remove from oven and top with slices of pepper. Serve with rice or vegetables. Enjoy!

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