a uk/ usa question about chicken/spinach recipes i need help?

Question

my sis is down today and i want to cook spinach with chicken has anybody got any recipies

Answer 1

Here, take your pick! ***

Three-Cheese Chicken Penne Florentine

1 teaspoon olive oil
cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onions
1 cup chopped red bell peppers
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon fresh ground black pepper
1 (16 ounce) carton 2% fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded shredded cooked boneless skinless chicken breasts
1 cup shredded reduced-fat sharp cheddar cheese, divided
1/2 cup grated fresh parmesan cheese, divided
1/2 cup 2% low-fat milk
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

makes 8 servings

Preheat oven to 425°.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.
Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender.
Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
Place cottage cheese in a food processor and process until very smooth.
Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl.
Place mixture into a 2-quart baking dish coated with cooking spray.
Top with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
Bake for 25 minutes or until lightly browned and bubbly.
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Chicken Saltimbocca

This a savory and simple Italian dish that is easy on the taste buds and oh so enjoyable!

1/2 cup frozen chopped spinach, thawed
2 teaspoons olive oil, plus
1 tablespoon olive oil
2 chicken breasts, pounded flat
2 slices prosciutto (paper-thin)
2 tablespoons freshly grated parmesan cheese
1/2 cup reduced-sodium chicken broth
1 tablespoon fresh lemon juice

2 servings


Squeeze spinach to remove excess water.
In a bowl, toss with 2 t.
oil; set aside.
Layer on flatted chicken 1 slice prosciutto, spinach, then Parmesan.
Roll each cutlet and secure with a toothpick (or 2).
In a skillet, heat 1 T.
oil on high flame.
Cook chicken rolls 2 minute per side until golden.
Add broth and lemon juice; bring to a boil.
Reduce heat to medium, cover and simmer 4 minute until just cooked.
Remove chicken.
On a high flame, cook down broth mixture to approximately 1/4 Drizzle sauce over the chicken.
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Chicken Marsala with Mushrooms and Spinach

Get ready to take a bow when you serve this fabulous chicken dish along with some garlic smashed potatoes.

4 boneless skinless chicken breast halves
1/4 cup all-purpose flour
salt and pepper
1 tablespoon dried Italian seasoning
2 tablespoons olive oil
3/4 cup butter
3 cups sliced cremini mushrooms
3/4 cup sun-dried tomatoes
1 cup packed fresh spinach
3/4 cup marsala wine

4 servings
Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet.
Dust chicken with flour, salt, pepper and Italian seasonin.
In a skillet, fry chicken in olive oil over medium heat.
Cook about 2 minutes on each side or until cooked through, but not over done.
Set aside, and keep warm.
In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes and cook for approximately 4 minutes, stirring occasionally.
Add wine and cook for 6 more minutes.
Mix in spinach, and cook for about 2 minutes.
Serve over chicken.

Answer 2

Chargrilled Chicken with Spinach

A quick supper dish from Giorgio Locatelli - juicy chargrilled chicken escalopes served with tender spinach

Servings: 4
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 15 minutes


Ingredients
2 boneless, skinless chicken breasts
2 tbsp chopped flat-leafed parsley
2 garlic clove, 1 crushed, 1 left whole
2-3 tbsp Olive oil
200g baby spinach leaves
lemon wedges
salt and fresh ground black pepper


Method
1. Slice the chicken breasts horizontally in half so you can open them out flat. Place between two layers of greaseproof paper or a cut-open freezer bag, and flatten to about 5mm thick with a meat mallet or rolling pin.

2. Mix the parsley with the crushed garlic clove. Rub onto both sides of the chicken along with some olive oil, salt and pepper. Leave in a dish to marinate.

3. Bring a large saucepan of water to the boil and add the spinach. Blanch for a couple of seconds until just wilted, then drain.

4. Heat 1 tablespoon of oil in a frying pan over medium heat. Add the whole garlic clove, sizzle for a few seconds, then add the spinach. Stir for a minute or two until cooked through. Stir in the knob of butter, and season to taste. Set aside and keep warm.

5. Preheat a stovetop griddle. Place the chicken pieces on the griddle and grill for about 3 minutes on each side until beginning to colour.

6. Serve with the spinach and garnish with a wedge of lemon.

Answer 3

Pesto Chicken Florentine
Original recipe yield: 4 servings.

INGREDIENTS:
2 tablespoons olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves - cut into strips
2 cups fresh spinach leaves
1 (4.5 ounce) package dry Alfredo sauce mix
2 tablespoons pesto
1 (8 ounce) package dry penne pasta
1 tablespoon grated Romano cheese

DIRECTIONS:
Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

Answer 4

My two fave chicken-spinach recipes, both fairly quick:

1) Creamy chicken and spinach pasta:

Bake chicken breasts in foil in the oven for about 25 mins, then chop into bite-size pieces (this method keeps it nice and moist). Cook your pasta shapes (I prefer penne for this recipe) , about 100g per person, as per the packet instructions. Meanwhile, saute 3-4 shallots/onions, a couple of cloves of garlic and if you want, some pine nuts, in butter, in a big pan. Right at the end, wilt the spinach down in the pan (if you're using fresh, you'll need quite a lot) and get it nicely coated with the buttery juices. Add a tablespoon or so of lemon juice, about 250ml of thickened single cream or creme fraiche, the cooked chicken and pasta, plenty of black pepper and cook for a further couple of minutes til it's all warmed through. Serve with parmesan cheese if you like.

2) Chicken salad with tarragon and grapes.

Again, cook the chicken in the oven in advance, allow to cool and cut into pieces. Slice the grapes in half. Make a dressing of half mayonnaise, half thick cream or creme fraiche, a tablespoon of lemon and a good handful of chopped tarragon, and stir into the chicken and grapes. Serve on a bed of raw spinach, with spring onions sprinkled over the top. A mix of brown and wild rice, served warm with a knob of butter and lemon juice just stirred through it, is a nice accompaniment, I think.

Answer 5

Chop the chicken into smaller pieces and saute it in a large pan with some olive oil, shallots (or chopped up onion), lemon juice, your choice of spices (I recommend garlic and black pepper) and white wine. Add the spinach after the chicken is almost done and cook it until it is done. Serve over a bed of long grain rice pilaf. (You can use the boxed kind, just cook it with chicken broth instead of water. This really makes the flavor of the rice pop.) Good luck.

Answer 6

Really, you should try this. Every time I serve it, people want to know the recipe. The flavors are great.

INGREDIENTS
4 (4 ounce) skinned, boned chicken breast halves
1/4 cup dry bread crumbs
1/4 cup crumbled feta cheese with basil and tomato
Vegetable cooking spray
1 1/2 teaspoons margarine, melted
3 cups torn spinach
1/2 cup chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/8 teaspoon pepper

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DIRECTIONS:
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon cheese onto each piece of chicken; fold chicken in half.
Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle melted margarine over chicken. Bake, uncovered, at 400 degrees for 25 minutes or until chicken is done.
Combine spinach and basil in a bowl; drizzle with vinegar and oil. Sprinkle pepper over salad; toss well. Serve chicken over salad.

Answer 7

leave the spinach plan just seasoning and butter. glaze the chicken with honey and whole grain mustard and pan fry then roast. use a creme fraiche sauce. toss some new potatoes with fresh herbs.

Answer 8

Make a pie

Answer 9

try yahoo groups

Answer 10

stir fry it