Ingredients
- 3 whole boneless chicken breasts
- 1 pound fresh spinach or 1 10-ounce package frozen
- 1 tablespoon finely chopped garlic
- 3 tablespoons olive oil
- 2 cups canned peeled plum tomatoes, cut up
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- Salt and freshly ground pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
464 calories; 34 grams fat; 10 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 31 grams protein; 106 milligrams cholesterol; 177 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four to six servings
Preparation
- 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.
35 minutes
Dining and Cooking