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photo by Mansi Malhotra
Recipe by Mansi Malhotra
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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.
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.
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.
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.