Monday, May 09, 2011

Thunder Jackson's Spinach and Garlicky Chicken

2 (5-ounce) pieces boneless, skinless chicken breast
4 tablespoons Dijon mustard
1 teaspoon garlic powder
4 tablespoons seasoned bread crumbs
4 tablespoons plus 2 teaspoons olive oil
1 (10-ounce) package frozen spinach, drained and thawed
6 cloves chopped garlic
Salt and pepper to taste
2 cups lima beans, cooked and drained
1/2 cup chicken broth
2 teaspoons butter
1 lemon, quartered

Preheat oven to 375 degrees. Brush the chicken breast with Dijon mustard on both sides. Sprinkle with garlic powder and dip into bread crumbs, creating a crust. Drizzle with the 4 tablespoons olive oil.

Bake chicken for 15 minutes or until done, turning once halfway through. Meanwhile, heat the 2 teaspoons olive oil in a pan over medium heat. Add spinach and garlic and sauté until hot, seasoning with salt and pepper. Add lima beans, chicken broth and butter and stir to combine. Bring to a simmer. Add salt and pepper if necessary.

Place the spinach and broth mixture into a bowl and top with the chicken. Top with a squeeze of lemon. Serve immediately. Serves 2.

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