Chicken and Spinach via The Sassy Chef Kitchen

Chicken and Spinach via The Sassy Chef Kitchen

Pairs with 2022 Theopolis Vineyards Yorkville Highlands Pinot Noir

Photo Courtesy of Renee Ventrice, founder of WineauxClock Culinary Experiences

 https://www.instagram.com/wineauxclock/

https://www.reneeventrice.com/wineauxclockculinaryevents

Servings: 2-4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Chicken:

  • 2 chicken breasts (skinless, boneless, or any type)

  • Himalayan sea salt, to taste

  • Black pepper, to taste

  • 1 tbsp Sassy Chefs Kitchen Signature Spices (or seasoning blend of choice)

  • 1 tbsp dried parsley

  • 1 tbsp Goya MOJO Criollo marinade

  • 1 cup dry white wine or cooking sherry

  • 2 cloves fresh garlic (sliced or diced)

  • 2 tbsp extra virgin olive oil (EVOO)

  • Optional: 2 dashes cayenne pepper (for heat)

For the Spinach & Onion Mixture:

  • 1 medium sweet onion, thinly sliced

  • 1 bag fresh baby spinach (or 1 bag frozen cut leaf spinach)

  • 1 tbsp EVOO

  • 1 tbsp Goya MOJO Criollo marinade

  • ½ cup dry white wine or cooking sherry

  • 1 tsp Sassy Chefs Kitchen Signature Spices

  • Himalayan sea salt, to taste

For Garnish:

  • Freshly grated parmesan or pecorino cheese

  • Dried parsley

Instructions

1. Marinate the Chicken

  1. Lightly season both sides of the chicken with salt and pepper.

  2. In a medium bowl, mix 1 tbsp EVOO, 1 glug of wine, half the fresh garlic, and Sassy Chefs Kitchen Signature Spices. Stir well.

  3. Add chicken to the mixture, tossing to fully coat. Let rest for 5 minutes.

2. Prepare the Onion Mixture

  1. In a separate bowl, mix onions, remaining garlic, 1 small glug of EVOO, Sassy Chefs Kitchen Signature Spices, and 1 glug of MOJO Criollo.

3. Sear the Chicken

  1. Heat a few spoonfuls of EVOO in a grill pan or heavy skillet over high heat.

  2. Sear the chicken on one side until browned, then flip and place a press (or heavy lid) on top.

  3. Once both sides are browned, move chicken to the edges of the grill, keeping the thickest parts toward the center.

4. Cook the Onions

  1. Pour the prepared onion mixture into the center of the grill.

  2. Sauté until onions soften, stirring frequently.

  3. Lower heat to medium-high, move chicken back to the center, and mix with the onions.

  4. Spoon some onions over the chicken and press again. Flip at least twice to evenly brown.

5. Add the Spinach

  1. Add spinach to the remaining onion mix on the grill. If using frozen, break up chunks.

  2. Pour in a small glug of MOJO Criollo and white wine.

  3. Season with salt and Sassy Chefs Kitchen Spices, stirring constantly to prevent burning.

  4. Cook until spinach is wilted.

6. Final Touches & Serve

  1. Remove the press, cover the grill for 1 minute to finish cooking the spinach.

  2. Uncover, sprinkle grated parmesan over the spinach.

  3. Plate chicken on top of the spinach and garnish with parsley.

main courses & sidesSharie Lawless