The chicken breast with spinach, mozzarella, and cherry tomatoes is a tasty main course. With few and simple ingredients, you’ll bring a dish to the table that the whole family will enjoy. Moreover, it is quick to prepare. By replacing the ingredients in the recipe with those gluten-free and lactose-free, it is perfect for those with intolerances.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8 slices chicken breast
- 10.5 oz spinach, cooked, boiled
- 1 clove garlic
- 6 tbsps extra virgin olive oil
- 7 oz mozzarella (lactose-free with lactose less than 0.01% or plant-based)
- 10 peeled cherry tomatoes
- salt
- pepper
- 1/3 cup flour (or gluten-free rice flour)
- 1/2 glass dry white wine
Tools
- 2 Pans
- 1 Knife
- 1 Bowl
Steps
In a pan, add 2 tablespoons of extra virgin olive oil and the peeled garlic. Heat and as soon as it sizzles, add the spinach. Adjust with salt and pepper and let simmer for 10 minutes on low heat. Meanwhile, salt the chicken breast slices and coat them in flour. In another pan, heat 3 tablespoons of oil and as soon as the oil is hot, add the floured chicken breast slices. Sauté well on both sides. In the meantime, wash the tomatoes well and cut them into cubes. Season them with the remaining oil, a pinch of salt, and pepper. As soon as the chicken breast is well browned, deglaze with white wine. Once the alcohol has evaporated, place the spinach on each chicken breast slice. Cover with sliced mozzarella or other cheese. Cover with a lid until the mozzarella is melted. Remove the lid and if the mozzarella has released a lot of milk, let the sauce reduce. Also, add the cherry tomatoes and serve immediately. If you don’t like raw cherry tomatoes, you can add them right after the mozzarella and let them cook.
WARNING: consult the Italian Celiac Association guide and carefully read the ingredients, to ensure they do not contain gluten contamination.
Advice
Keep in the fridge for 2 days.
Keep in the fridge for 2 days.
Keep in the fridge for 2 days.
Keep in the fridge for 2 days.
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