Summertime Chicken with Spinach
The Perfect Summertime Grilled Chicken Spinach Salad -- Grilled Thai Curry Chicken over Spinach Salad with Sliced Donut Peaches and Yellow Tomatoes.
Ingredients
Cooking Instructions
step 1
Chop the Onion (1).
step 2
Cut the Vine-Ripened Tomatoes (3).
step 3
Using a non-stick skillet, heat half the Olive Oil (2 Tbsp). Add Garlic (1 1/2 cloves) and onion. Sauté until the onion softens, then remove from heat.
step 4
Place sautéed onion and garlic in a bowl and add the tomato, juice from Lemon (1), Capers (1 Tbsp), Fresh Parsley (1 tsp), Fresh Basil (1 tsp), and Dried Oregano (1/2 tsp), Salt (to taste), and Ground Black Pepper (to taste). Set aside.
step 5
Halve each Chicken Breasts (4 pieces) horizontally, cutting them parallel to the counter.
step 6
Cover the chicken with saran wrap and lightly pound each cutlet with a meat mallet until about 1/4 inch thick. In a pinch, you could also use a skillet or rolling pin. Season to taste with salt and pepper.
step 7
Saute chicken on medium heat. When cooked through, remove chicken from heat, set aside on a plate, and cover loosely with foil.
step 8
Add the tomato mixture back to the skillet. Bring to a boil, then reduce heat and simmer for 2 minutes.
step 9
Add the Fresh Spinach (9 oz) and cook until it begins to wilt, about 2 minutes.
step 10
To serve, plate chicken, top with the tomato/spinach medley, and garnish with a wedge of lemon.
