Spinach Chicken Caprese

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?

No?

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! 🙂

Spinach Chicken Caprese

• Author: The Kitchen Whisperer

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Ingredients

• 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

Instructions

1. Place a large skillet on the stove and turn the heat to medium.
2. When the pan is hot, add the olive oil.
3. Sprinkle 1/2 the salt, pepper and oregano over top the chicken .
4. Place the seasoned side down in the hot pan and add the rest of the spices on top.
5. Cook for 5-7 minutes (you want a golden brown sear on it) then flip.
6. Add the spinach into the pan and let it wilt slightly for 2-4 minutes.
7. Place the wilted spinach on top of the chicken.
8. 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).
9. Put the warmed cheese on top of the wilted spinach.
10. Add the basil leaves on top of the warm cheese.
11. Add the tomato slices to the pan and quick sear 1-2 minutes per side.
12. Place the tomatoes on top of the basil leaves and give it a light dusting of oregano and black pepper.
13. Chicken will be done with the internal temperature measures 165F.

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