This meal has it all. Creamy, crunchy texture with zesty, robust flavors and a veggie boost to lighten it up. Oh, and it’s quick too. Enjoy!Created by: Emily Wilson
Recipes included in this meal:
- Baby Spinach
- Fresh Parsley
- Garlic Cloves
- Chicken Breasts, Skinless And Boneless
1 1/4 Pound
- Parmesan Cheese, Grated
- Whole Milk
- Italian Bread Loaf, Unsliced
- Sun-Dried Tomatoes, Packed In Oil
- Black Pepper
- Crushed Red Pepper
- Kosher Salt
- Extra Virgin Olive Oil
- Paper Towels
- 1 Stove Top
- Chef’s Knife
- Cutting Board
- 1 Grill Pan
- 1 Kitchen Tongs
- Measuring Cups
- Measuring Spoons
- 1 Mixing Bowl, Small
- 1 Pastry Brush
- 1 Saute Pan, Large (12″ or Larger)
- Serrated Knife
- 1 Whisk
Steps for Sauteed Chicken Tenders Creamy Sun-Dried Tamato Sauce
- Cut an onion into 1/4 inch dice to measure the indicated amount.
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic.
- Trim parsley leaves from the stems and finely chop to measure the indicated amount.
- Strain the sun-dried tomatoes from the oil, then cut into 1/4 inch thick strips to measure the indicated amount.
- Prepare a plate with layers of paper towels. Set plate near the stove for the chicken.
- Dry the chicken thoroughly, then slice into 1 inch thick strips. Season with salt and pepper.
- Heat a large saute pan over medium-high heat. Add olive oil and warm.
- Once oil is hot, add the chicken strips. Oil should sizzle when you add the chicken. Sear the first side until caramelized, about 4-5 minutes, then flip and sear until the other side is nicely caramelized and chicken is cooked through, another 4-5 minutes. Transfer to the plate lined with paper towels. Save the pan.
- Place the chicken pan back over medium heat. You should have just enough grease in the pan to cover the bottom. If you have more than that, drain the excess. If you don’t have enough, add a little more olive oil and warm.
- Once oil is warm, add the onions and saute until softened and starting to caramelize slightly. Stir often.
- Once the onions are starting to caramelize, add the garlic and sun-dried tomatoes. Cook until the sun-dried tomatoes are well softened and mixture is fragrant, about 2-3 minutes.
- Stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Stir continuously.
- Whisk in the milk. Stir until mixture is smooth and thickened, about 2-3 minutes.
- Once mixture is thickened, stir in the parsley and season with salt and pepper to taste. Add the chicken back to the pan and stir to combine. Remove from heat.
- Transfer the chicken tenders with creamy sun-dried tomato sauce to a serving dish or dinner plates. Sprinkle Parmesan cheese over the top and serve warm!
Steps for Sauteed Garlic Spinach
- Gently smash the garlic under the side of your chef’s knife to remove the peel. Thinly slice the garlic.
- Prepare a plate with layers of paper towels. Set plate near the stove for the cooked spinach.
- Heat a large saute pan over medium heat. Add olive oil and warm.
- Once oil is warm, add the slivered garlic and crushed red pepper. Sweat garlic for 1-2 minutes until fragrant. Do not brown.
- Add the baby spinach to the garlic and crushed red pepper and season with salt and pepper. Saute until all the moisture has cooked out and evaporated from the spinach, about 5-7 minutes. Stir often. Transfer to the plate lined with paper towels.
- Transfer the spinach to dinner plates or a serving platter. Serve warm!
Steps for Grilled Crostini
- Cut the bread on an angle into long, 1/2 inch thick slices until you have 2 per serving.
- Pour the olive oil into a small bowl. Use a pastry brush to spread the olive oil on both sides of each bread slice.
- Season both sides of the bread with a sprinkle of salt.
- Preheat the grill pan over medium-high heat.
- Once the grill pan is hot enough so you can’t hold your hand an inch over the surface for more than a few seconds, place the bread on the ridges.
- Cook until the bread feels lightly toasted and you can see grill lines on the first side, about 3-4 minutes. Flip and continue cooking until the other side also feels toasted and grill lines have formed, another 3-4 minutes. It’s ok if the grill lines are faint, as long as the bread feels crisp!
- Transfer the grilled crostini to dinner plates or a serving platter. Ready to eat!