Tender chicken coated with French herbes de Provence and served over a bed of baby spinach salad makes a quick dish.
Herbes de Provence is a mixture of dried herbs that are grown in the South of France. The assortment usually contains marjoram, rosemary, sage, summer savory, thyme and lavender. It can be found in some supermarkets. If difficult to find, use equal amounts of dried sage and thyme for the recipe.
• Helpful hints:
Regular spinach can be used if baby leaves are unavailable.
Balsamic vinegar can be used instead of red wine vinegar.
To save time, use a reduced-fat vinaigrette instead of making a dressing.
Frozen corn can be substituted for fresh.
Make sure your bottle of dried herb is less than 6 months old.
• Countdown:
Saute chicken.
Saute corn.
Mediterranean Chicken
Recipe by Linda Gassenheimer
3/4 pound boneless, skinless chicken breast
4 tablespoons herbes de Provence
2 teaspoons olive oil
For dressing
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon olive oil
2 tablespoons water
4 cups ready-to-eat baby spinach leaves
Salt and freshly ground black pepper
Remove visible fat from chicken breasts and rub with herbes de Provence making sure to coat both sides. Heat olive oil in a nonstick skillet over medium-high heat. Saute 2 minutes. Turn and saute 2 minutes. Remove from heat, cover with a lid and let sit 10 minutes.
Meanwhile, whisk vinegar and mustard together in a salad bowl. Add olive oil and water and whisk until smooth. Add salt and pepper to taste. Add spinach and toss well. Divide spinach between two dinner plates.
