Recipe of the Month
Instructor Melanie Rogers’ favorite go-to healthy dinner!
(from Rachel Ray’s Express 30 minute meals)
Balsamic Chicken with White Beans and Wilted Spinach 2 tablespoons balsamic vinegar 4 tablespoons extra virgin olive oil 1 tablespoon grill seasoning 2-4 chicken breasts (if only cooking two breasts, you will just have more yummy spinach/bean mixture to eat) 1-2 medium onions, thinly sliced 4 large garlic gloves chopped 1 teaspoon dried thyme 1/4 teaspoon red pepper flakes 1 bay leaf 3/4 cup white wine 1.5 cups chicken stock 1 can of cannellini beans, drained 1 bag of spinach (3/4 lb) generous handful of parsley, chopped Juice of one lemon
Marinate in a shallow bowl the chicken breasts in the balsamic vinegar, 2 tablespoons of Olive Oil, and the grill seasoning Heat a large skillet with the remaining 2 tablespoons of olive oil. Add onions, garlic, thyme, pepper flakes, salt, pepper, and bay leaf. Cook 3-4 min. Add white wine and chicken stock (eyeball amounts), bring to a bubble, and cook for 5 min. Heat another large skillet and add chicken breasts and cook 5-6 minutes on each side until cooked through. When chicken is cooked, put on a plate and cover with foil.
Add the cannellini beans to the onion/ liquid mixture and cook for a few minutes to heat through. Turn off heat, discard bay leaf, and stir in spinach, parsley, and lemon juice. Toss and stir until spinach wilts.
Serve the chicken breasts on top of the bean, onion, and spinach mixture. Yummy!