I whipped up tonight’s dinner in record time. It has been a long day and I wasn’t in the mood, nor did I have the energy to spend a ton of time cooking. I picked up some thin sliced chicken breasts from the market. I like the thin sliced breasts because they cook up really quickly.
Dredge them in some coating (Italian bread crumbs, herbs de Provence, garlic salt, pepper) then place them in a hot skillet that is coated well in non stick pan spray. Then I placed them in a 375 degree oven with some marinara sauce on top for about 10 minutes.
I am a huge fan of spinach. Honestly, I could eat it everyday. You may be saying ‘but it is sooo gross’ but believe me, if you make it like this it is quite tasty. I purchased organic spinach. This was pretty difficult because the organic was literally twice as much as the store brand that happened to be on sale. I stood in the freezer aisle for several minutes wondering if I was really willing to pay twice the price and then I thought about all the chemicals and pesticides and horrible cancers that I would rather not get. Spinach is a member of the dirty dozen most contaminated list. I try to purchase as much organic as possible, at least the items off of this list.
I sauteed a shallot in some EVOO, added about half the bag of spinach, about 1/4 cup of chicken stock, salt, pepper, and nutmeg. When the spinach was thawed I added about 1 oz. of goat cheese. Yum!
To go with: spinach fettucine.
What a perfect weeknight dinner!
Hubby has a late night rehearsal tonight so my plan tonight is to relax and watch The Kids are All Right, one of the best pic nominees I missed (because hubby has absolutely no desire to see it).