Char grilled chicken breast with spinach


by: Bizzum Cook

Put the steaks on the griddle, and cook in the same way as for the baby poussin, but try to cook it only quite rare, unless you really don't like rare meat — i.e., turn it as it marks, then, once you have the diamond pattern, turn it over onto the other side right away. We often serve char-grilled veal with a salad of arugula and tomato, or a pesto made with arugula, and some oven—dried tomatoes.


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serves: 4

4 boneless chicken breasts (with the skin)

4 handfuls of spinach

1/2 cup extra virgin olive oil

handful of chopped parsley

1 1/2 tablespoons butter

1 lemon

salt and pepper

Nutrition Facts
Char grilled chicken breast with spinach

Servings Per Recipe: 4

Amount per Serving

Calories: 915

  • Total Fat: 68.8 g
  •     Saturated Fat: 14.2 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 108.4 mg
  • Sodium: 1136.7 mg
  • Total Carbs: 38.9 g
  •     Dietary Fiber: 4.2 g
  •     Sugars: 1.5 g
  • Protein: 36.3 g

how is this calculated?

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1.  You want to start off with chicken breasts that are equal in thickness all the way through. To do this, take off the skin and lay the breast on a cutting hoard (with the side that had the skin on downward). Lift up the fillet and lay it down on the other side of the breast. Then with a sharp knife, make an incision down the opposite side of the breast to the fillet, starting at the top (the thickest part) and working down, so that you can open this part of the breast outward, like a hook.

2.  Put each breast in between pieces cf plastic wrap and, with a meat pounder, flatten very gently (as the meat is fragile) to about 1/4 inch thick.

3.  Blanch the spinach in boiling salted water for 5 seconds, drain and refresh under cold running water, then squeeze cut the excess moisture. Heat a griddle pan until smoking. Lay the chicken breasts on a large plate er tray, brush with a tablespoon of the olive oil, season and sprinkle with half the parsley. Turn them ever and brush the other side with another tablespoon of olive oil, season and sprinkle with the rest of the parsley.

4.  Put the chicken breasts, one or two at a time, on the griddle pan. Cook on one side until you see the heat has come almost all the way through, turning the flesh white, then turn over and cook for another 3O seconds or so (if you are cooking in batches, keep the cooked breasts in the oven).

5.  While the chicken is cooking, put the spinach in saucepan with the butter and 3 tablespoons of olive oil, and warm up gently without frying.

6.  Cut the lemon into quarters and put on your warmed plates. Spoon the spinach onto the plates and place the breasts to one side, then drizzle with the remaining olive oil and serve.

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