Wednesday, December 30, 2009

Smothered Grilled Chicken

It's been a few years, but I tasted a delicious grilled chicken dish at a restaurant in Las Vegas. It was grilled chicken layered with bacon, tomato slices and tons of ooey gooey cheese. I tried to make it once for my husband, but the bacon wasn't cooking good, soggy in some spots and burnt in others. And besides, bacon plus chicken is a little over the top, although delicious. I haven't forgotten that dish, and last week I made such a delicious comparison Vegas better watch out. I love using fresh spinach, mostly just to have my husband eat it and then say, "HA! See, you DO like spinach!" Instead of bacon I layered spinach, it softened while I was melting the cheese and ended up being tender and perfect. I made extra and it reheated great for lunch the next day. Outstanding dish that I will be making for years to come!

Husband Rating: 5 stars

3 boneless skinless chicken breasts (I cut mine in half so they'd grill faster)
1 tsp. McCormick's Parmesan and Herb seasoning (or your fav)
1 tomato
1 cup spinach leaves
1/2 cup shredded cheese (I used a mozerella/cheddar combo, it was all I had on hand)

In a grill pan, cook chicken over medium heat. Sprinkle both sides with McCormick's seasoning. When chicken is almost done, layer each piece with 4-5 spinach leaves and tomato slices. Sprinkle with cheese. Put on the lid (or a foil tent) to melt the cheese. When cheese is melted, about 3 minutes, serve. Enjoy!

Here's what my chicken looked like right before I added the cheese. This grill pan is my true love, every kitchen needs one. I purchased it at Target for around $30, totally worth it since I use it every week.

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1 comment:

Jane said...

Hi Camille!
Thanks for posting this delicious recipe on my new Linky! Have a great weekend!


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