Monday, February 4, 2008

Cream Cheese Chicken with Garlic Spinach

2 boneless, skinless chicken breasts
salt and pepper
2 TBLS cream cheese with chives and onions
1/2 TBLS plus 1 tsp olive oil
1 clove garlic, minced
1 bag baby spinach

Preheat oven to 375 degrees. Pound chicken 1/2-3/4 inch thick and season with salt and pepper. Spread 1 TBLS cream cheese along one side of each chicken breast. Roll chicken and secure it with toothpicks.

Heat 1/2 TBLS of oil in a large skillet over medium heat. Sear chicken until all sides are light golden brown, about 5 minutes total. Transfer to an ungreased baking dish. Roast until chicken is cooked through, 20-25 minutes. When chicken is done, set it aside.

Return the skillet to medium heat with 1 tsp oil Laute garlic 1 minute. Add spinach; toss just until wilted and bright green, about 1 minute. Serve chicken, sliced or whole, over spinach.

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