May 6, 2015

Smothered Grilled Chicken

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Marinated, grilled chicken topped with spinach dip, sautéed peppers & onions, and cheese!

 

 

 

 

 

 

 

 

Ingredients:

8 boneless, skinless chicken breasts

1-16 oz. bottle Light Balsamic salad dressing

2 bell peppers, sliced

2 cups sliced onion, divided

2 tsp. minced garlic

3 Tbsp. olive oil, divided

1 tsp. each: salt, pepper, divided

10 oz. baby spinach

1 cup Byrne Hollow Farm Plain Greek Yoghurt

1 cup shredded Byrne Dairy Extra Sharp Cheddar Cheese

 

1. Empty balsamic dressing into a large plastic, re-sealable bag. Add chicken, seal bag and shake to coat chicken. Refrigerate chicken at least 30 minutes (tip- throw the chicken and salad dressing in the fridge before work in the morning to marinate all day, then grill when you get home!).

2. Preheat a skillet to medium-high heat. Add 2 tbsp. of olive oil, 1 cup sliced onion, and the sliced bell peppers. Season with 1/2 tsp. each salt and pepper. Sauté for 10-15 minutes, or until onions and peppers are golden brown. Remove from heat and transfer to a bowl.

3. Return to pan. Add remaining: olive oil, sliced onion, salt, and pepper. Cook for 5 minutes until onions are translucent and golden brown. Reduce heat to low, add garlic and cook for 1 minute. Add spinach to the pan and cover with a lid (it will look like the pan is too full, but the spinach will wilt.) After 2-3 minutes, remove lid (be careful of the steam) and stir to combine wilted spinach, onion, and garlic. Turn stovetop off, and remove pan from heat. Add Greek Yoghurt, mix. Set aside.

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4. Remove chicken from marinade and add in a single layer to a preheated grill (can also use a stove-top grill pan, or cook it in a skillet on the stove). Cook chicken 5-7 minutes on first side. Flip. Grill another 5-7 minutes (depending on thickness) on second side or until cooked through. Breasts are cooked through when firm to touch, or when an instant read thermometer reached 165°F. Transfer to a plate.

5. Top each breast with a 1/4 cup spinach mixture, the reserved sautéed peppers and onions, and shredded cheddar cheese. Cover with foil, remove foil after 5 minutes. (The cheese will melt and the chicken will rest to ensure the juices are redistributed throughout.)

Enjoy!

Serves: 8

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