Giuliano Hazans Chicken Breast Fillets With Spinach And Tomato Recipes

ONE-PAN TOMATO & SPINACH CHICKEN PASTA

Steps:

• Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
• Add the onion to the skillet and cook until tender-crisp, stirring occasionally. Add the wine and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.
• Stir in the tomatoes, Swanson® Chicken Broth, penne and water and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the penne is tender, stirring occasionally. Return the chicken to the skillet. Cook for 2 minutes or until the chicken is cooked through. Stir in the spinach and cook for 1 minute or until the spinach is wilted.

GIULIANO HAZAN'S CHICKEN BREAST FILLETS WITH SPINACH AND TOMATO

Steps:

• Remove each tendon from the chicken breasts. Cut each breast lengthwise into three fillets and slice those fillets horizontally, to give you six pieces from each breast.
• If using fresh spinach, wash it thoroughly and cook until tender in a large pot with only the water that clings to it and a generous sprinkling of salt. If using frozen, thaw it and cook until tender with half a cup of water and a pinch of salt.
• Put the chopped garlic and the olive oil in a saute pan over medium-high heat. When the garlic begins to sizzle, add plum tomatoes. Cook until the tomatoes have reduced so that they are no longer watery and have separated from the oil, about 15 minutes.
• Add the cooked spinach to the tomatoes and stir for a minute or two. Turn the heat off and put aside for later.
• Heat the vegetable oil and butter in a skillet over medium-high heat. When the butter foam begins to subside, saute the chicken fillets on both sides very briefly. They will be cooked in two minutes at most. After they are cooked, sprinkle with salt and pepper.
• Reheat the tomato and spinach and add the cooked chicken. Toss the chicken until it is well coated with sauce and turn off the heat. Serve hot, followed by a salad.