Baked chicken cutlets topped with spinach, feta and pine nuts seasoned with garlic and lemon. Serving this Mediterranean-influenced chicken over fluffy couscous is perfectly natural for turning it into a complete meal.
Have I told you of my adoration for nuts? Walnuts, almonds, brazil nuts and especially pine nuts. Lined up in glass jars on the top shelf of my pantry within easy reach because I invade them at least three times a day – sometimes as many as five.
My day starts and ends with a palmful paired with a small cube of cheese. In between I sprinkle them on everything. Salads, eggs, pasta, roasted veggies, tuna and chicken salads, sandwiches. . . nothing is safe! I’m in deep.
I flit between favorites. Lately I’ve been very into pine nuts. They’re just about as addicting as peanut butter cups. Or brownies. Or potato chips. It’s impossible to eat just one.
The pine nuts add a crunchy, toasty bite here that is delicious with the earthy spinach and salty, creamy feta. The chicken cooks up tender, juicy and flavorful with subtle hints of citrus brightening up all the flavors.
Among the best things? This is super easy to throw together and cooks up in about 20 minutes.
Dinner is served.
- Heat a large frying pan or skillet over medium heat and toast the pine nuts until lightly golden. Remove and set aside.
- In the same pan heat 2 tablespoons oil over medium-low heat and saute the garlic 1 minute. Add the spinach and toss with the garlic and oil. Season lightly with salt and pepper. Cook until just wilted. Turn off heat.
- Preheat oven to 400 degrees F. If using chicken breasts pound them out to an even 1/2-inch thickness between two pieces of saran wrap. Place them in a large roasting pan and pour the lemon juice over top of each one then season with salt and pepper.
- Mix the feta and lemon zest into the spinach. Spoon the mixture over top of the chicken. Bake until cooked through 14 - 20 minutes depending on the size of your chicken - internal temperature should reach 165 - 174 degrees F.
- Serve over couscous (season with lemon zest/juice, olive oil and salt and pepper) with the toasted pine nuts sprinkled over top.
Adapted from My Recipes
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