chicken

A Cookin' Teens Original

Rising Moon Media, 2008

Ingredients

4 skinless, boneless chicken breasts (plump, rather than skimpy)
1 bag baby spinach leaves
2 tablespoons olive oil
1 cup breadcrumbs
2 tablespoons fresh parsley (chopped), or 2 teaspoons dried parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 cup chicken broth
the juice of 1 lemon
1 teaspoon butter
Optional:
2 teaspoons capers, drained

To Prepare

In a medium-sized bowl, combine breadcrumbs, parsley, pepper and salt. Place the raw chicken breasts smooth-side up on a cutting board. With a good knife, slice the chicken from top to bottom into slices about 1/4-inch wide. (Don’t worry if they come apart.) Drop those pieces into the breadcrumb mixture and coat them on both sides.

Heat oil in a large, non-stick frying pan over medium high heat. Add the chicken slices to the pan, making sure they don’t overlap, and cook a few minutes on each side or until all traces of pink are gone. (You might have to cook them in two batches. If so, add a tad more oil prior to the second batch.) Remove the cooked chicken from the pan and put it aside. Add broth, lemon juice, butter and capers to the pan, and simmer. With a wooden or plastic utensil (or some other material that doesn’t scratch), loosen the cooked bits in the pan. Stir in the spinach and cover. Cook until the spinach wilts (just a minute or two). Return the chicken to the pan and toss with spinach mixture.

Serve with crusty bread, cooked rice, or angel hair pasta. Enjoy!

Tags: quick, easy, chicken, Italian, recipe

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Tags: quick, easy, chicken

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Tags: quick, easy, chicken, recipe

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Tags: snack, chicken, recipe

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Tags: quick, easy, chicken