Monday, January 30, 2012

Balsamic Chicken with Cannellini Beans and Wilted Spinach

On Saturday I was looking for an easy and healthy dinner. I was going through my Rachael Ray cookbooks (she's been on my mind since we've been watching Rachael vs. Guy) and came across this recipe. I love beans and spinach for their great nutritional value. And any meat marinated in balsamic will definitely be good! Even though Adam wasn't crazy about the wilted spinach, I loved it. This is so easy and has bold flavor. And we ate some sweet potato fries with it!

From Rachael Ray 30 Minute Meals.

2 Tablespoons balsamic vinegar
4 Tablespoons olive oil
1 Tablespoon grill seasoning (McCormick's Montreal Steak Seasoning)
4 boneless, skinless chicken breasts, cut or pounded to the same size
2 medium onions, thinly sliced
4 garlic cloves, pressed
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
salt and pepper
1 bay leaf
3/4 cup white wine
2 cups chicken stock
1 (14 oz) can cannellini beans, drained (you can use great northern beans in a pinch)
1 (12 oz) bag baby spinach
handful fresh flat-leaf parsley, chopped
juice of 1 lemon

In a shallow dish, combine the balsamic vinegar, 2 tablespoons of olive oil, and the grill seasoning. Coat the chicken breasts in the mixture and set aside to marinate while you start the white beans and spinach.

Heat a large skillet over medium-high heat with the remaining 2 tablespoons of olive oil. Add the onions, garlic, thyme, red pepper flakes, salt, pepper and bay leaf. Cook, stirring frequently, until the onions are a little brown, 3-4 minutes. Add the white wine and chicken stock, bring up to a bubble and cook for 10 minutes.

Heat another large skillet over medium-high heat. When it is hot, add the chicken breast and cook for 5-6 minutes on each side or until done. Remove the chicken to a plate and cover with foil.

Add the beans to the skillet with the onions and stir to combine. Cook for about 2 minutes or until the beans are heated through. Turn off the heat and discard the bay leaf. Stir in the spinach, parsley, and lemon juice. Toss and stir until the spinach wilts.

To serve, place a portion of the beans and spinach on each serving place. Thickly slice each chicken breast on an angle and arrange over the beans and spinach.

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