Practical Method to Cooking Yummy Bruschetta and Spinach Chicken Thighs
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To make an unforgettable Bruschetta and Spinach Chicken Thighs, below are the ingridients needed:
- Get 6 of boneless and skinless chicken thighs (trim extra fat).
- Provide 1 tbsp of olive oil, extra virgin.
- Get 2 tbsp of Italian seasoning of choice(I used Tuscan Italian perfect pinch by McCormick).
- Get 1 of salt and pepper to taste.
- Prepare 1 1/2 cup of store bought bruschetta (or be fancy shmancy and make your own).
- You need 2 tbsp of balsamic vinegar.
- Use 4 cup of fresh baby spinach.
After preparing the ingridients, now you are ready to make your tasty Bruschetta and Spinach Chicken Thighs by following the procedures below:
- In a large sautee pan, heat oil and add chicken that has been coated with the seasoning, salt and pepper. Make sure both sides are cooked to a nice golden brown. I cooked mine for roughly 5 minutes on each side..
- Add bruschetta, balsamic and Spinach. Continue to cook for 5 minutes on medium. Spinach will wilt..
- Remove chicken to a serving platter and with a slotted spoon, remove bruschetta and Spinach and place on chicken. I served mine over barley but rice or pasta would pair well too!!.
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In a large sautee pan, heat oil and add chicken that has been coated with the seasoning, salt and pepper. Make sure both sides are cooked to a nice golden brown. Bruschetta and Spinach Chicken Thighs Recipe by Bridget. cookpad.com LF. loading. Brush the skin side of the chicken thighs with the balsamic glaze. (only using about half of the mixture) Close the lid and allow the glaze to soak into the chicken. Set the chicken rest to allow juices to settle.
Recipe : Bruschetta and Spinach Chicken Thighs
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Simple tips to make Bruschetta and Spinach Chicken Thighs
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