BALSAMIC CHICKEN CUTLET OVER SPINACH SALAD WITH MUSHROOMS, BACON AND WARM SHALLOT DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 1 to 4 super salad suppers
Number Of Ingredients 28
Steps:
- Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.
- Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
- Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.
- In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
- Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.
SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
- Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
- Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
- Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
- For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
- Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
- Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
- Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.
GRILLED ROAST CHICKEN WITH SPINACH-RICOTTA CROSTINI
This whole chicken cooked on the grill is truly a best-of-both-worlds recipe: You get the incredibly succulent meat and brittle-crisp, burnished skin of a roast chicken, combined with the deep smoky flavor of the grill. To make it, you essentially use your grill like an outdoor oven, cooking a whole splayed chicken in a skillet instead of directly on the grill grate. Splaying the bird first - that is, flattening the legs so they lay flat in the skillet - helps the dark meat cook quickly and evenly. The skillet helps to distribute the heat and captures the juices, which would otherwise incinerate in the fire. Those juices are then put to good use as a cooking medium for dill-flecked, garlicky spinach. The greens absorb all of the chicken drippings before being heaped upon ricotta-smeared crostini. Added bonus: You don't have to worry about setting off your smoke detector. Here, the smoke stays in the grill with the bird, which is exactly where you want it.
Provided by Melissa Clark
Categories dinner, main course
Time 5h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine salt, pepper, chile powder and lemon zest. Rub the chicken inside and out with salt mixture. Place chicken on a rack set over a baking pan to catch any drips, and refrigerate for at least 4 hours or overnight.
- Heat a gas grill, or light a charcoal grill for indirect heat (meaning pile the coals on one side of the gill, leaving the other side empty).
- Place a cast-iron skillet on the grate directly over the coals. Cover the grill, and let the pan heat up for 10 minutes.
- Remove chicken from the refrigerator. Use a sharp knife to cut the skin connecting the legs to the rest of the body. Use your hands to splay the thighs open until you feel the joint pop.
- Rub chicken with oil and place it breast side down in the hot skillet. Cover grill and cook 5 to 7 minutes, until the breast is seared and golden and easily releases from the pan.
- Using tongs and a spatula for balance, carefully flip chicken and cover the grill again. Continue cooking until the underside of the chicken is starting to brown, 10 to 20 minutes. Make sure the skin doesn't get too dark; it will continue to brown even as it cooks over indirect heat. You're looking for a medium golden color here, a shade or two lighter than what you ultimately want it to look like.
- Move the skillet over to the unlit side of the charcoal grill, or turn off the burners on your gas grill that are underneath the pan. Cover grill and continue to cook until the bird is cooked through, 10 to 25 minutes longer. An instant-read thermometer should register 155 degrees in the breast. You'll need to keep your eye on the grill heat as you cook. If you've got a thermometer on your grill cover, you're looking for it to be at about 450 degrees. If it falls below 400 degrees or seems as if it's not hot enough (i.e., your chicken is cooking too slowly), add more coals or turn up your burners. Use your intuition here.
- Transfer chicken from the skillet to a cutting board, and tent with foil to rest.
- Throw garlic, anchovies (if desired) and red pepper flakes into the skillet and cook, uncovered, until the garlic starts to sizzle and turn golden, about 20 seconds. Toss in spinach and dill and cook, stirring with your tongs, until just wilted, 2 minutes longer. If the spinach isn't wilting quickly, push the pan back over the flame to direct heat. Season with salt.
- Place bread slices on grill and cook until lightly charred, about 1 minute per side.
- To serve, drizzle toasts with oil and slather with ricotta. Top with spinach mix and a little lemon juice. Serve alongside sliced chicken.
Nutrition Facts : @context http, Calories 797, UnsaturatedFat 35 grams, Carbohydrate 20 grams, Fat 53 grams, Fiber 4 grams, Protein 60 grams, SaturatedFat 14 grams, Sodium 1327 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED CHICKEN SPINACH SALAD WITH FRICO
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Coarsely grate the cheese. Line a baking sheet with a silpat mat or parchment paper. Sprinkle 1 tablespoon of the cheese on the mat to make a thin disk, about 2 inches wide. Repeat with the remaining cheese, spacing the disks evenly on the pan to make 8 fricos. Bake rotating the pan once during baking, until the cheese melts together and is just golden, about 12 minutes. Cool fricos on the pan.
- Position a rack 6 inches from the broiler and preheat.
- Slice the mushrooms as thin as possible. Toss with the lemon juice and season with the salt and pepper, to taste.
- Brush the chicken breast with olive oil and mustard. Season with the salt and pepper. Place the chicken in a flameproof gratin or casserole dish and broil, turning as needed until an instant-read thermometer inserted into the breasts registers 160 degrees F, about 25 minutes. Transfer the chicken to a plate, reserve the pan. Add the broth to the pan, and stir with a wooden spoon to release the brown bits that cling to the pan. Reserve the pan drippings.
- Whisk the balsamic vinegar, salt, and pepper, to taste, in a large bowl. Gradually whisk in the oil, and the pan drippings starting with a few drops and then adding the rest in a steady stream, to make a dressing.
- Slice the chicken. Toss the spinach and mushrooms with the dressing and divide among 4 plates. Scatter the chicken over the salads, top with the fricos and serve.
Nutrition Facts : Calories 416 calorie, Fat 22 grams, SaturatedFat 5 grams, Carbohydrate 7 grams, Fiber 2 grams, Protein 49 grams
GRILLED CHICKEN ON SPINACH
Make and share this Grilled Chicken On Spinach recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the first 8 ingredients.
- Rub all over the chicken.
- Grill over medium coals for 8 minutes per side.
- In lg skillet, saute onion and garlic in oil for 1 minute.
- Add mushrooms, cook and stir for 2 minutes.
- Add spinach and saute for 3 more minutes.
- Place spinach on plates, top with chicken.
More about "grilled chicken over spinach recipes"
GRILLED CHICKEN IN SPINACH MARINARA HEAVEN RECIPE
From sidechef.com
- Butterfly or slice in half the Boneless, Skinless Chicken Breast (2). Season with Salt and Pepper (to taste).
- Cook chicken on a charcoal grill for 4-5 minutes on each side, then remove from the heat. The chicken will finish cooking later.
- Into a cast iron skillet over the grill, add Unsalted Butter (2 tablespoon) and Onion (1). Saute for 1 minute.
GRILLED CHICKEN WITH SPINACH AND MELTED MOZZARELLA
From skinnytaste.com
4.8/5 (20)Total Time 17 minsCategory DinnerCalories 195 per serving
GRILLED CHICKEN AND SPINACH QUESADILLAS RECIPE - REAL …
From realsimple.com
CREAMY CHICKEN BREAST IN SPINACH PARMESAN SAUCE
From eatwell101.com
23 CHICKEN AND SPINACH RECIPES (+ HEALTHY DINNER IDEAS)
From insanelygoodrecipes.com
5/5 (1)Published Jun 30, 2022Category Chicken, Dinner, Recipe Roundup
- Creamy Garlic Skillet Chicken with Spinach. Looking for a quick and easy dinner that doesn’t skimp on flavor? This creamy garlic chicken dish is your answer!
- One-Pan Creamy Chicken and Spinach. Let’s be real: weeknight dinners are tough. But here’s another quick and easy one-pan meal that’ll fill your tastebuds with delight!
- Creamy Spinach Chicken Casserole. Looking for a hearty meal that’ll warm you up on a chill day? This spinach chicken casserole will be your next favorite!
- Low-Carb Creamy Spinach Chicken Bake. Ditch the carbs and get ready to indulge in a creamy spinach chicken bake. This hearty dish will make you feel like it’s your cheat day, but with less carbs.
- Chicken and Spinach Skillet Pasta. Need to get dinner on the table in a flash? This chicken and spinach skillet pasta will be your go-to! It’s got chicken and spinach, which means it’s packed with protein and vitamins.
- Spinach-Stuffed Chicken Breasts. Whenever I want something healthy and delicious, this is my go-to recipe! This dish is a filling, satisfying, and nutrient-dense meal.
- Grilled Chicken with Spinach and Melted Mozzarella. What’s the perfect meal for a hot summer day? This grilled chicken with melted mozzarella and spinach, that’s what!
- Grilled Chicken and Spinach Salad with Honey Mustard. This grilled chicken and spinach salad is the perfect meal for summer. It’s light, flavorful, and incredibly healthy.
- Crockpot Tuscan Chicken. Bring the flavors of Tuscany into your kitchen with this recipe. No passport is required! This Tuscan recipe features chicken breast, spinach, and sun-dried tomatoes, all cooked with delicious Italian flavors.
- Crockpot Southwest Spinach Chicken. Take your taste buds on another flavor adventure with this Southwest spinach chicken recipe! This recipe calls for classic southwestern ingredients like corn, beans, and salsa.
SKILLET LEMON CHICKEN WITH SPINACH RECIPE | EATINGWELL
From eatingwell.com
17 BEST GRILLED PIZZA RECIPES TO TRY TODAY - INSANELY GOOD
From insanelygoodrecipes.com
GRILLED CHICKEN AND SPINACH QUESADILLAS RECIPE
From china.staging.printronix.com
GREEK GRILLED CHICKEN WITH SPINACH AND TOMATOES | OLDWAYS
From oldwayspt.org
CHICKEN & SPINACH ALFREDO PIZZA — SPRINGER MOUNTAIN FARMS
From springermountainfarms.com
COPYCAT CHICK-FIL-A CHICKEN SALAD RECIPE
From modernmealmakeover.com
CALIFORNIA GRILLED CHICKEN | SAVORY
From savoryonline.com
GRILLED LIME CHICKEN OVER SPINACH SALAD WITH FETA-RANCH DRESSING …
From atkins.com
GRILLED SPINACH ARTICHOKE STUFFED CHICKEN - HEY GRILL HEY
From heygrillhey.com
21 CHICKEN AND SPINACH RECIPES TO TRY FOR DINNER
GRILLED CHICKEN SANDWICH WITH SPINACH RECIPE | LAND O’LAKES
From landolakes.com
GRILLED CHICKEN SPINACH SALAD WITH BALSAMIC - SKINNYTASTE
From skinnytaste.com
GRILLED CHICKEN OVER BABY SPINACH, TOMATO AND AVOCADO SALAD …
From atkins.com
ITALIAN RECIPE FOR GRILLED EGGPLANT IN OLIVE OIL
From ca.news.yahoo.com
GRILLED CHICKEN OVER SPINACH RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
You'll also love