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Roasted Chicken Breasts with Spinach

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photo by Mansi Malhotra

INGREDIENTS
General Ingredients
1.5 teaspoons salt
salt
Also known as : sea salt , iodized salt
...
  • sal
  • Sal
  • namak
    (नमक)
1.5 teaspoons Grounded Pepper
Grounded Pepper Pepper balls are crushed or freshly grounded to form black pepper powder. An instant seasoning that greatly enhances the taste of most sauces and cold dressings. An Essential ingredient for every kitchen, fresh black pepper is a healthy spice that is used widely worldwide. ...
  • kaalee mirch paudar
    (काली मिर्च पाउडर)
1 pieces lemon
lemon Lemon grows on a small evergreen tree native to Asia. It is a big, yellow color fruit with a juicy flesh. Lemon has a sour taste and is easily available everywhere. It is used in both sweet and savory dishes to add tangy flavor. Even the skin is used...
  • Sal
  • nimboo
    ( नींबू)
3/4 teaspoons Ginger garlic paste
Ginger garlic paste Ginger garlic paste is made by grinding skinless ginger and skinless garlic cloves together into a paste. Now the paste can be thick or thin depending upon the dish it is used in. You may use the commercially available packed version, but for a fresher strong aroma and flavor it...
  • Adrak aur lahsan ka paste
    (जिंजर-गार्लिक पेस्ट)
1.5 teaspoons Oregano
Oregano Oregano is a perennial herb popular for its pungent leaves. It has a warm, aromatic and slightly bitter taste. It is widely used in many cuisines. It is used for flavoring meats. It is also used on pizzas and pastas....
  • Sal
  • ajwain ka patta
1 teaspoons red chili flakes
red chili flakes ...
    1 teaspoons Italian Salad Dressing (Of your choice)
    Italian Dressing Mix Italian Dressing Mix is a combination of 18 pungent herbs. It is used to add flavor in chicken and dumplings, spaghetti, pasta salads....
    • Sal
    1/2 Spinach
    Spinach Spianch is a green leafy vegetable. The leaves are crispy and tender and have salty-sweet-bitter taste. It is eaten in both raw and cooked form. It is eaten in salads, juice, stew, soup, pasta and in South Asia, it is cooked as a vegetable in dishes such as palak paneer,...
    • espinacas
    • Paalak
      (पालक)
    1 pieces onion
    onion Onion is a popular root vegetable with a sharp flavor that can boost the aromatic flavor of meats and vegetables almost instantly. Available worldwide, onions are easy to grow and have a long shelf life. When chopped an onion release Sulfar gas which makes humans tear . There are...
    • cebolla
    • Sal
    • Pyaj
      (प्याज)
    4 pieces garlic cloves
    garlic cloves Garlic is known for its edible root bulb which has a pungent flavor. It is used in many cuisines around the world. Garlic is used in savory dishes to add strong aroma and flavor. ...
    • ajo
    • Sal
    • Lashun
      (लहसुन)
    2 pieces chicken breast
    chicken breast Chicken breast is the boneless part of the chicken. It is white in color and is dry. Generally used in soup or stewed, sometimes barbecued as well. It is also used in sandwiches as substitute to chicken salami....
      2 pieces lettuce
      lettuce Lettuce is a green-leafy vegetable belonging to the sunflower family, has a lot of varieties. It has a mild flavour and is quite crunchy. Though mostly its leaves are used in cooking but some use its stem and seeds, as well. Lettuce\\\\\\\'s leafs are used for salads, soups, sandwiches and...
        2 table spoon olive oil
        olive oil Consisting of a blend of refined oils made from olives - mixtures of virgin and olive oil treated with high heat to neutralize the taste, allowing mass production. Scientifically olive oil is supposed to be a healthier choice of oil due to the fact that it has higher ratio of...
        • aceite de oliva
        • Sal
        • Jaitun ka tel
        1/4 cups cream
        cream Cream is the top waxy layer of the milk, produced after its refrigeration. Many recipes use cream to add buttery yet smooth flavor on consistency. Cream can also be used in desserts after adding sugar....
        • Malaee
          (मलाई)
        About The Chef
        Lives in : Jaipur India Entrepreneur by profession, writer by choice and food fanatic by accident.

        Roasted Chicken Breasts with Spinach

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        Chicken with a light Spinach Sauce done with Italian flavors, to be served as a main course or as an appetizer. It's low on fat & really high on flavors. You can never have too much of it!
        Preparation
        Marination
        • Clean the Chicken breasts well & remove excess fat and butterfly cut them into two thin slices. (You can use the chicken breasts as it is as well.)

        • Flatten the chicken breasts using a rolling pin (Make sure that you flatten these very properly especially if you are using the whole pieces without cutting them into thinner slices.)

        • Add Salt, Pepper, Italian salad dressing, olive oil, oregano and a little chilli flakes along with the garlic ginger paste.

        • Cover the chicken properly and squeeze the lemon on top. Leave the chicken in marination for as long as you can.

        • Preferably give atleast 3 - 4 hours for marination. In case of a hurry, you can limit the time to 30 mins.

        • Take a sharp knife and make horizontal cuts on the chicken breasts so that the marination covers the chicken properly even on the inside.

        Spinach Sauce
        • Take 1 Tbs Olive Oil in a hot deep pan and add crushed garlic cloves to the oil. You can chop the garlic really finely and use that as well.

        • Chop the onions into small pieces and add to the oil till the turn slight pink.

        • Simultaneously boil the spinach and churn it a little. Be careful while churning as it should be leafy and not absolutely smooth.

        • Stir for a little while and add salt and pepper. Let it cook for a bit till your spinach is cooked properly.

        • Add Oregano and chilli flakes to the spinach and cover the lid for a short while on low flame. Make sure that your spinach doesn't burn. This entire process should take about 5 - 7 mins tops.

        • Add about 1/4 cup of milk (or fresh cream) and let the spinach boil well.

        • The quantity of milk will vary on how finely you have churned your spinach. You don't want a liquid-y sauce rather a thick semi - leafy sauce.

        Grilling Chicken Breasts
        • Pat your oven tray with some olive oil and heat the tray.

        • Add the chicken pieces on to the tray and grill at 200 degrees for about 10 mins. Keep an eye especially if you have butterfly cut the chicken breasts. You want your chicken to be semi - done.

        • Take the tray out of the oven in about 10 mins.

        Serving
        • On a hot pan using some olive oil sear the chicken breasts till you get that gorgeous golden brown finishing.

        • You can either cut the chicken into pieces or serve the chicken breasts as a whole on those lettuce leaves.

        • Top the chicken with the spinach sauce and mix it a little. While using the whole chicken breasts, cover it nicely with spinach sauce.

        • Remember that spinach has a little sourness to it therefore limit the quantity and serve with extra sauce on the side instead

        • You can add bread on the side or serve it as a salad or even as a whole meal. Just experiment with the presentation accordingly.

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