This is the mesquite marinade I use
http://www.mccormick.com/
4-6 Chicken Breasts
1 Package frozen chopped spinach
1/2 cup chopped walnuts (use more or less as desired)
Crumbled feta to taste (I always like herb & garlic with this but any will do)
Prep
1. Prepare marinade per instructions on packet
2. Marinate boneless skinless chicken breasts
3. Thaw and squeeze out water from one box of frozen chopped spinach
Oven style
1. Bake chicken breasts @ 350 in covered glass cooking dish with marinade
2. When approximately 10 minutes left until chicken would ordinarily be done, uncover
3. Top with spinach, feta as desired, and walnuts
4. Return to oven for 15-20 minutes or until feta is golden and/or melty (it's hard to get feta melty, but…)
5. Remove from oven, let set up 5 minutes and serve chicken ensuring each plate has spinach, feta, and walnuts on it
Grill style
1. Grill chicken breasts medium in foil tent
2. When approximately 10 minutes left until chicken would ordinarily be done, open tent
3. Top with spinach, feta as desired, and walnuts
4. Close tent, continue grilling for 15-20 minutes or until feta is melty (it's hard to get feta melty, but…)
5. Remove from grill, open tent, let set up 5 minutes and serve chicken ensuring each plate has spinach, feta, and walnuts on it
0 Critiques:
Post a Comment