In the Kitchen With Mattie

This is a very simple dish to make, especially if like me you keep some boneless,skinless chicken breast on hand for last minute meals. We love fresh spinach here so you will probably see it in a lot of our meals……we actually love most veggies but you’ll see more green ones than others.

For this dish you will need:

1 nice size boneless, skinless chicken breast per person

1  pound of fresh spinach, cleaned well

1 shallot diced finely

1/2 cup chicken broth

1/2 slice proscuitto (can substitute any ham) per breast

1 slice smoked provolone (can also use cheese of choice) per breast

2-3 roma tomatoes diced

1 tablespoon capers, drained

2 tablespoons white wine vinegar

1/2 cup olive oil

1/2 teaspoon oregano, use fresh if possible

salt and pepper

For the topping, dice the tomatoes, and place in a small bowl, season with salt and pepper, add the capers and the oregano. Mix in the oil and the vinegar and let stand one hour.

In a grill pan or a regular sautee pan cook the chicken breast, seasoned with the salt and pepper until almost done, remove them to a plate. Into the same pan add 1 tablespoon of oil, add  the shallot and sautee about 2 minutes, add the chicken broth and stir up the browned bits from the chicken, add the spinach to the pan and let it wilt. Put the breasts back on top of the spinach and cover each with a half slice of prosccuitto and cover that with a slice of cheese, cover the pan and allow the cheese to melt. Or preheat the broiler and place the pan under it to melt and brown the cheese, make sure you are using a broiler safe pan though.

Plate the spinach and chicken and top each breast with some of the tomato mixture. We had this tonight with crispy roasted potatoes. It’s a quick meal that’s ready in about 15 minutes if you omit the potatoes and serve it with a salad and bread.

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