Chicken with Spinach, Feta and Pine Nuts

Chicken with Spinach Feta and Pine Nuts

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.

Spinach, Feta and Pine Nut Chicken

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.

Chicken with Feta, Spinach and Pine Nuts

Chicken with Spinach, Feta and Pine Nuts

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: serves 4

Chicken with Spinach, Feta and Pine Nuts

INGREDIENTS:

2 tablespoons pine nuts
2 tablespoons olive oil
2 fat cloves garlic, minced
6 ounces spinach, stems removed
coarse salt and fresh black pepper
1 pound chicken cutlets or boneless, skinless chicken breasts
the zest and juice of one lemon
2/3 cup crumbled feta off a block of feta (not pre-crumbled)
couscous, for serving

INSTRUCTIONS:

  1. Heat a large frying pan or skillet over medium heat and toast the pine nuts until lightly golden. Remove and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serve over couscous (season with lemon zest/juice, olive oil and salt and pepper) with the toasted pine nuts sprinkled over top.

Notes:

Adapted from My Recipes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

http://www.cinnamonspiceandeverythingnice.com/chicken-with-spinach-feta-and-pine-nuts/

Comments

  1. Doris says

    Hey Reeni!
    I adore pine nuts ! Being Italian, we used in cooking all the time. My Aunt Jessie used to put them in her meat balls and braciole. This recipe looks so wonderful—is there anything you can not do with chicken? The recipe is delicious as is, I am sure, but wonder how it would be with broccoli rabe? Have a great weekend and thanks for another keeper recipe.

    • Reeni says

      This would be delicious with just about any kind of green Doris – including Broccoli Rabe! Love the idea of pine nuts in meatballs! Hope you’re enjoying your weekend! Thank-you for stopping by.

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