I guess I don’t really have a special story to go with this one, though yesterday I did think about how I could have started a blog called “100 Things to do with Chicken Breasts,” and this dish could be featured in it. Except that I don’t have a blog called that.
It’s just a simple spices rub. It’s written for chicken breasts, but I see no problem using it with any cut that you want.
Here’s a breakdown of what goes into it:
- 2 1/2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon ground cayenne pepper
- 1 tablespoon ground black pepper
- 4 skinless, boneless chicken breast halves
Sprinkle it on both sides of the chicken breasts (there will be plenty leftover to save for next time),
and sauté in oil in a skillet.
Now for the garlic spinach. I always have massive quantities of fresh baby spinach on hand since I eat it with salads almost every day at lunchtime, so this was a nice change from my usual.
Though I didn’t follow the directions exactly. It wanted me to slice up some whole garlic cloves. I didn’t have whole cloves, so I just took minced garlic from a jar in the fridge. In retrospect, far too much of it.
Sauté the garlic in butter for a few minutes.
Add a bunch of spinach. It said “2 bags” worth. I didn’t know how much that was so I just guessed at a good amount. It’s hard to judge spinach since it cooks down so much, but I added it a handful at a time and just went until it looked right.
When it’s wilted, sprinkle it with some salt and lemon juice. In retrospect, too much lemon juice!
The chicken was pretty good. Not fabulous, nothing earth-shattering, but it was flavorful and I guess that’s all you can really hope for when it comes to chicken breasts.
The spinach was a bit disappointing. The texture of the minced garlic wasn’t super pleasant, and I just plain put too much lemon juice in. I made it again a few nights later (sans pictures), and scaled back on both, and it was much better.
And that was that.