The other day I decided to buy literally 5 pounds of spinach.
Um… do you have any idea how big 5 pounds of spinach is?
It’s big… REAL big. Like I had to smush it to get it into my fridge.
.. and then the comments “WTH is that thing doing in there? I can’t even get the milk out! Who’s gonna eat that?”
which I coyly responded with a mere “You my Popeye.. ah-ga-ga-ga” <insert massive fluttering of the baby blue eyes and cheesy smile>
So what was for dinner?
Well duh.. something with spinach 🙂
I had taken chicken out, had just picked roma tomatoes from my plant and I knew exactly what I wanted to make. Chicken Caprese with wilted spinach. This turned out even better than I had anticipated as I charred the tomatoes slightly which gave it such an awesome taste.
Now for those that know me, I don’t do whole tomatoes or chunks. ever. Like EVER! They gag me and just something about tomatoes in their raw form and chunky form freak me out. Well I’ll have you know I actually ate my VERY first whole piece of tomato without making that squinched up face! ANNNNNNNNNNNNNNNNNNNNNNNDDDDDDDDDDDDD…. I actually liked it! Now okay, I did kind of char mine a little more than the rest only because I wanted to ‘kill’ the ick-factor in it. LOL
But this was so good I actually can’t wait to make it again.. AND with ‘maters! 🙂
- 4 boneless, skinless chicken breasts
- 1 roma plum tomato, cut into 1/4” slices
- 4 cups spinach
- 8 slices (1/4”) thick fresh mozzarella
- 12 large basil leaves
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoon olive oil
- Place a large skillet on the stove and turn the heat to medium.
- When the pan is hot, add the olive oil.
- Sprinkle 1/2 the salt, pepper and oregano over top the chicken .
- Place the seasoned side down in the hot pan and add the rest of the spices on top.
- Cook for 5-7 minutes (you want a golden brown sear on it) then flip.
- Add the spinach into the pan and let it wilt slightly for 2-4 minutes.
- Place the wilted spinach on top of the chicken.
- Add the slices of fresh mozzarella to the pan and quickly sear each side (no more than 30-45 seconds). You just want it almost soft/borderline melty (but not quite).
- Put the warmed cheese on top of the wilted spinach.
- Add the basil leaves on top of the warm cheese.
- Add the tomato slices to the pan and quick sear 1-2 minutes per side.
- Place the tomatoes on top of the basil leaves and give it a light dusting of oregano and black pepper.
- Chicken will be done with the internal temperature measures 165F.