My neighbor shared this delicious recipe with me-can you believe there are still new ways to fix chicken?? I will definitely make it again!!
Makes 4 servings
4 boneless, skinless chicken breasts
1/2 tsp minced fresh rosemary
salt and pepper to taste
1 T. olive oil
3 cloves of garlic-minced and divided
1/2 chicken broth, plus 1 T
1/4 cup balsamic vinegar. plus 1 T
1 15-oz. can garbanzo beans, drained and rinsed
1 T. lemon juice
1/2 T. lemon zest
8-10 cups fresh spinach leaves
1/4 cup freshly grated Parmesan cheese
Wrap chicken breasts in plastic wrap and gently pound them to 1/4 inch thickness. Combine rosemary,salt and pepper and sprinkle over chicken
Saute 1/3 of the minced garlic in olive oil for 30 seconds. Add chicken breasts and cook for 4-5 minutes on each side until golden brown
Turn off the heat. Add 1 tablespoon chicken broth and 1 T. balsamic vinegar to the skillet. Turn the chicken in the vinegar mix to coat. Transfer the chicken to a plate and drizzle with any remaining pan juices. Cover and set aside
Add 1 T. olive oil to pan and turn up the heat to medium. Saute the remaining garlic for 30 seconds. Add 1/2 cup chicken broth, balsamic vinegar, garbanzo beans, lemon juice, and zest to the pan. Cook for 3-4 minutes until it is reduce to half. Season with salt and pepper
Add the spinach to the pan and roll in sauce quickly with tongs until is wilts just slightly. Transfer the spinach and bean mixture to a serving platter and top with chicken. Sprinkle with Parmesan cheese and serve.
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