Chicken With Spinach Cherry Tomatoes Dill And Orange Peel Recipes

TOMATO SPINACH CHICKEN PASTA

Steps:

• Cook the pasta: Cook the pasta al dente, according to package instructions.
• Cook the chicken: In the meantime, add the sun-dried tomatoes, olive oil, chicken pieces, salt, pepper, red pepper flakes to a large skillet, and cook over medium heat for 5 minutes or until the chicken is no longer pink.
• Finish cooking: Add the chopped tomatoes, garlic, and spinach to the skillet and cook for another 3 minutes or until the spinach wilts a little.
• Combine pasta and sauce: Add the drained pasta to the skillet along with ½ cup of the Parmesan cheese and toss everything together well.
• Finish and serve: Drizzle some good olive oil over the pasta and sprinkle with remaining Parmesan cheese. Serve immediately.

IN-A-PINCH CHICKEN & SPINACH

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken.

ORANGE PEEL CHICKEN

Steps:

• For the candied orange peels: Bring 3 small pots of water to a boil. Divide the skins in the water and cook for 4 minutes in each pot before draining. This process removes bitterness from the skin.
• Combine the sugar, peppercorns, cloves, cinnamon and 2 1/2 cups water in one of the pots from boiling the oranges and submerge the blanched orange skins. Bring to a simmer and cook over medium-low heat for 45 minutes. (Do not allow the syrup to brown or discolor.)
• Drain the skins of any excess syrup (reserve the syrup for another use, such as for cocktails) and place them in a single layer on a baking sheet fitted with a wire rack. Cover and allow them to sit overnight. Cut them into strips.
• Make the sauce: In a small saucepan over medium heat, stir together the soy sauce, honey, lime juice, garlic and 1/2 cup water and bring to a boil over medium heat until the sauce reduces slightly, about 10 minutes.
• For the stir-fry: In a large heavy-bottomed skillet or wok, heat 1 tablespoon canola oil over medium heat. When the oil begins to smoke, add the mushrooms with a pinch of salt and cook until they soften, 2 to 3 minutes. Remove from the skillet. Add 3 tablespoons oil to the skillet and heat until it smokes lightly. Spread the chicken out in a single layer on a sheet tray and sprinkle with salt. Add the chicken to the skillet in a single layer. Allow the chicken to cook, mostly untouched, stirring once, until it browns around the edges and is cooked through, 3 to 4 minutes.
• Meanwhile, in a separate medium skillet, heat the remaining 2 tablespoons oil over medium heat and add the orange peel strips. Cook until slightly crispy, 3 to 4 minutes.
• To the skillet with the chicken, add the snow peas, garlic, scallions and mushrooms. Taste for seasoning. Add the chiles de arbol, if using, and the grated ginger. Add half of the fried orange peel slices and the sauce, then transfer to a serving platter. Garnish with the remaining fried orange peels. Serve with the rice.

LEMON AND GARLIC CHICKEN WITH CHERRY TOMATOES

Steps:

• Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they weigh 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
• Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
• Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
• Turn oven on low. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some off into a jar or bowl.
• Turn heat on burner down to medium-high. Add wine to pan and stir with a wooden spoon to deglaze. Add cherry tomatoes and cook, stirring often or tossing in the pan, until they begin to shrivel and burst. Add sugar and salt and pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 to 10 minutes, until tomatoes have collapsed but are still intact. Top chicken breasts with the tomatoes, sprinkle with parsley and with Parmesan if using, and serve.

EASY CHICKEN WITH TOMATOES AND SPINACH

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Sprinkle chicken with garlic, oregano, seasoned salt and pepper. Add chicken to skillet; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Stir wine into skillet. Top chicken with tomato slices. Cover; cook 2 to 3 minutes or until tomatoes are thoroughly heated.
• Add spinach. Cover; cook 2 to 3 minutes longer or until spinach is wilted.

CHICKEN WITH ORANGE, SPINACH AND CHERRY TOMATOES

Steps:

• Preheat oven to 450°F. Place large baking sheet in oven to heat.
• Meanwhile, mix dill, orange peel, garlic and salt in medium bowl. Season with pepper. Combine tomatoes, oil and 1 teaspoon dill mixture in small bowl. Add chicken to remaining dill mixture in medium bowl and toss to coat.
• Cut 4 sheets of foil, each about 20 inches long. Place 1 foil sheet on work surface. Arrange 1 cup spinach on 1 half of foil. Place 1/4 of sliced chicken mixture atop spinach. Spoon 1/4 of tomato mixture atop chicken. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining 3 foil sheets, spinach, chicken mixture and tomato mixture, forming 4 packets total.
• Arrange foil packets in single layer on heated baking sheet. Reduce oven temperature to 400°F. Bake until chicken is just cooked through, about 10 minutes. Transfer to plates; let stand 5 minutes.

CHICKEN WITH SPINACH, CHERRY TOMATOES, DILL AND ORANGE PEEL

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Place large baking sheet in oven to heat as the oven preheats.
• Mix dill, orange peel, garlic and salt in a medium bowl.
• Combine tomato halves, oil, and 1 tablespoon of the dill mixture in a small bowl.
• Add chicken slices to remaining dill mixture in medium bowl and toss to coat.
• Using four 18-inch lengths of aluminum foil, make foil packets as follows: place 1 cup of spinach on one side of the foil; top with 1/4 of the chicken mixture; and follow with 1/4 of the tomato mixture; fold other side of foil over the contents; fold edges of foil twice to make a good seal.
• Reduce oven temperature to 400 degrees Fahrenheit.
• Place foil packets on baking sheet.
• Bake for 10 minutes.
• Let stand for 5 minutes.
• Carefully open foil packet and serve.