Grilled Chicken with Wilted Baby Spinach and Roasted Red Peppers


Ingredients for the topping:

1/2 stick of unsalted butter
1/4 cup of extra virgin olive oil
1/4 cup of white wine
1 tbsp. lemon juice
2 tsp. Minced Fresh garlic
1 small red onion, sliced
3/4 cup rough chopped roasted red peppers
1/2 cup of Kalamata olives
1/4 cup of sundried tomatoes
1 Roma tomato, sliced into wedges
6 cups loosely packed spinach
2tsp garlic pepper seasoning blend.
1/2 tsp. garlic pepper seasoning blend
1/2 tsp. sea salt
A little bit of shredded parmesan cheese for garnish.

Ingredients for chicken:

4-5oz. chicken breasts trimmed of all goo.
garlic pepper to taste
2 tbsp. olive oil.


In sauté pan melt butter with olive oil. Add garlic and onions. Add white wine and lemon juice. Add roasted peppers, sundried tomatoes, garlic pepper, salt and olives. Add the spinach and roma tomatoes, stirring to just wilt spinach and warm the roma tomatoes through. Equally distribute topping and any juices over grilled chicken. Sprinkle each serving with parmesan cheese. Serve and enjoy!

Sprinkle both sides of chicken breasts with garlic pepper blend. Rub oil on grill. Grill chicken breasts 2-3 minutes per side until all juices run clear. Enjoy!
Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
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