Pan-Fried Chicken With Spinach And Pine Nuts
This easy chicken recipe turns out excellent every you pan fry chicken right in the skillet.
Recipe Summary Pan-Fried Chicken With Spinach And Pine Nuts
Light, fresh chicken and wilted greens topped with tangy goat cheese.Ingredients | Pan Fried Chicken Fillet Recipes1 cup brown rice2 cups water1 tablespoon olive oil4 skinless, boneless chicken breast halves, pounded 1/2-inch thickcoarse salt to taste2 tablespoons olive oil2 cloves garlic, chopped1 pinch red pepper flakes, or to taste1 bunch fresh spinach leaves, trimmed and rinsed2 tablespoons pine nuts2 tablespoons crumbled goat cheese½ lemon, juicedDirectionsBring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.While rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center, 5 to 8 minutes per side. Set chicken aside.Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in hot oil just until fragrant, about 1 minute; stir in spinach and cook, stirring often, until wilted, about 2 more minutes. Sprinkle with salt if desired.Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken, sprinkle with pine nuts and goat cheese, and squeeze lemon juice over the dish to serve.Info | Pan Fried Chicken Fillet Recipesprep: 15 mins cook: 45 mins total: 1 hr Servings: 4 Yield: 4 servings
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