Gratinéed bruschetta chicken breasts with spinach
Prep Time
Cooking Mode
2 garlic, finement haché
125 mL (½ cup) cup fromage cheddar vieilli râpé
1 bag (150 g) oz feuilles d'épinards bébé, rincées et séchées légèrement
1 bruschetta commerciale
4 poitrines de poulet EXCELDOR avec pilon ailé, peau enlevée
15 mL (1 c. soupe) Tbsp huile d'olive Compliments
2 garlic, finement haché
125 mL (½ cup) cup fromage cheddar vieilli râpé
1 bag (150 g) oz feuilles d'épinards bébé, rincées et séchées légèrement
1 bruschetta commerciale
4 poitrines de poulet EXCELDOR avec pilon ailé, peau enlevée
15 mL (1 c. soupe) Tbsp huile d'olive Compliments
Directions
1Preheat oven to 190°C (375°F).
2Heat 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.
3Cover 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.
4Add 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.
5Accompany with a blend of white and wild rice.
6Vary the cheese for the gratin as you like.
7Substitute a variety of leaf vegetables such as chicory, corn salad (mâche), arugula and watercress for the spinach.
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Personal Note
Personal Note