Gratinéed bruschetta chicken breasts with spinach
Print Category breasts Thematic No thematic Source IGA Evaluation
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Ingredients
- 15 mL (1 tbsp.) Compliments olive oil
- 4 EXCELDOR chicken breasts with wing drumette, skin removed
- 250 mL (1 cup) commercial bruschetta
- 1 bag (150 g) baby spinach leaves, rinsed and lightly spun dry
- 2 cloves garlic, finely chopped
- 125 mL (1/2 cup) grated aged cheddar
Preparation
- Preheat oven to 190°C (375°F). Heat olive oil in an ovenproof skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes on each side, or until golden-brown. Cover chicken with bruschetta and bake in oven for 30 to 35 minutes, or until meat is no longer pinkish and the internal temperature of the chicken reaches 77°C (170°F). Heat a non-stick skillet over medium heat. Add spinach and garlic, and sauté until spinach wilts. Reserve.
- Garnish chicken breasts with aged cheddar and broil until cheese is golden. Divide spinach equally among plates. Top each plate with a gratinéed chicken breast and serve. Accompany with a blend of white and wild rice.
Cook commentary
Derves: 4
Variations:
- Vary the cheese for the gratin as you like.
- Substitute a variety of leaf vegetables such as chicory, corn salad (mâche), arugula and watercress for the spinach.
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