Grilled Chicken Over Spinach Food

GRILLED SPINACH-ARTICHOKE STUFFED CHICKEN BREASTS

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the filling: Mash the garlic-and-herb cheese, artichoke heart, parsley, dill and lemon zest in a bowl. Whisk the lemon juice and olive oil in a separate bowl; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with half of the lemon oil; top with the spinach. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining lemon oil.
• Brush the grill grates with olive oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

GRILLED CHICKEN SPINACH SALAD WITH FRICO

Steps:

• Preheat the oven to 350 degrees F.
• Coarsely grate the cheese. Line a baking sheet with a silpat mat or parchment paper. Sprinkle 1 tablespoon of the cheese on the mat to make a thin disk, about 2 inches wide. Repeat with the remaining cheese, spacing the disks evenly on the pan to make 8 fricos. Bake rotating the pan once during baking, until the cheese melts together and is just golden, about 12 minutes. Cool fricos on the pan.
• Position a rack 6 inches from the broiler and preheat.
• Slice the mushrooms as thin as possible. Toss with the lemon juice and season with the salt and pepper, to taste.
• Brush the chicken breast with olive oil and mustard. Season with the salt and pepper. Place the chicken in a flameproof gratin or casserole dish and broil, turning as needed until an instant-read thermometer inserted into the breasts registers 160 degrees F, about 25 minutes. Transfer the chicken to a plate, reserve the pan. Add the broth to the pan, and stir with a wooden spoon to release the brown bits that cling to the pan. Reserve the pan drippings.
• Whisk the balsamic vinegar, salt, and pepper, to taste, in a large bowl. Gradually whisk in the oil, and the pan drippings starting with a few drops and then adding the rest in a steady stream, to make a dressing.
• Slice the chicken. Toss the spinach and mushrooms with the dressing and divide among 4 plates. Scatter the chicken over the salads, top with the fricos and serve.

GRILLED CHICKEN AND SPINACH QUESADILLAS

Steps:

• Heat grill to medium. In a large bowl, combine the chicken, spinach and cheese.
• Dividing evenly, place the mixture on one half of each tortilla. Fold the other half over to cover.
• Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side. Serve with the avocado, salsa and sour cream.

GRILLED CHICKEN WITH SPINACH AND PINE NUT PESTO

Steps:

• Heat a grill pan on medium high heat.
• Lightly oil the grill pan.
• Sprinkle the chicken with salt and pepper.
• Grill the chicken until cooked through, about 5 minutes per side.
• Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor.
• Lightly pulse.
• With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy.
• Add salt and pulse.
• Put half of the pesto into ice cube trays and store in the freezer for future use.
• Transfer the rest of the spinach mixture to a medium bowl.
• Stir in the Parmesan.
• Season the pesto with salt and pepper, to taste.
• Spread the pesto over each piece of chicken and serve.

GRILLED ROAST CHICKEN WITH SPINACH-RICOTTA CROSTINI

Steps:

• In a small bowl, combine salt, pepper, chile powder and lemon zest. Rub the chicken inside and out with salt mixture. Place chicken on a rack set over a baking pan to catch any drips, and refrigerate for at least 4 hours or overnight.
• Heat a gas grill, or light a charcoal grill for indirect heat (meaning pile the coals on one side of the gill, leaving the other side empty).
• Place a cast-iron skillet on the grate directly over the coals. Cover the grill, and let the pan heat up for 10 minutes.
• Remove chicken from the refrigerator. Use a sharp knife to cut the skin connecting the legs to the rest of the body. Use your hands to splay the thighs open until you feel the joint pop.
• Rub chicken with oil and place it breast side down in the hot skillet. Cover grill and cook 5 to 7 minutes, until the breast is seared and golden and easily releases from the pan.
• Using tongs and a spatula for balance, carefully flip chicken and cover the grill again. Continue cooking until the underside of the chicken is starting to brown, 10 to 20 minutes. Make sure the skin doesn't get too dark; it will continue to brown even as it cooks over indirect heat. You're looking for a medium golden color here, a shade or two lighter than what you ultimately want it to look like.
• Move the skillet over to the unlit side of the charcoal grill, or turn off the burners on your gas grill that are underneath the pan. Cover grill and continue to cook until the bird is cooked through, 10 to 25 minutes longer. An instant-read thermometer should register 155 degrees in the breast. You'll need to keep your eye on the grill heat as you cook. If you've got a thermometer on your grill cover, you're looking for it to be at about 450 degrees. If it falls below 400 degrees or seems as if it's not hot enough (i.e., your chicken is cooking too slowly), add more coals or turn up your burners. Use your intuition here.
• Transfer chicken from the skillet to a cutting board, and tent with foil to rest.
• Throw garlic, anchovies (if desired) and red pepper flakes into the skillet and cook, uncovered, until the garlic starts to sizzle and turn golden, about 20 seconds. Toss in spinach and dill and cook, stirring with your tongs, until just wilted, 2 minutes longer. If the spinach isn't wilting quickly, push the pan back over the flame to direct heat. Season with salt.
• Place bread slices on grill and cook until lightly charred, about 1 minute per side.
• To serve, drizzle toasts with oil and slather with ricotta. Top with spinach mix and a little lemon juice. Serve alongside sliced chicken.

GRILLED CHICKEN ON SPINACH

Steps:

• Mix the first 8 ingredients.
• Rub all over the chicken.
• Grill over medium coals for 8 minutes per side.
• In lg skillet, saute onion and garlic in oil for 1 minute.
• Add mushrooms, cook and stir for 2 minutes.
• Add spinach and saute for 3 more minutes.
• Place spinach on plates, top with chicken.

GRILLED CHICKEN WITH SPINACH, ARTICHOKE, MUSHROOMS AND TOMATOES

Steps:

• season chicken breast with salt and pepper and cavendars (or use a season you like) drizzle with 1 Tbsp olive oil and let sit in refridgerator about 30 minutes to "marinate" .
• grill chicken on indirect heat closed grill medium heat until done.
• sauce: in 2 Tbsp olive olive suate onion, garlic and mushrooms until almost done.
• add wine and let alcohol boil off a few second or so, add stock let cook for as long as it takes chicken to cook.
• just before reday to serve add artichoke hearts, bring sauce back to a boil to heat through.
• plate chicken and throw in tomatoes and spinach stir well and ladle over chicken.
• serve with mashed potatoes and some steamed vegies for a great lighter meal with low fat!

SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING

Steps:

• For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
• Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
• Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
• Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
• For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
• Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
• Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
• Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.

GRILLED CHICKEN WITH SPINACH AND PINE NUT PESTO

Steps:

• Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
• Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
• Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
• Spread the pesto over each piece of chicken and serve.

GRILLED CHICKEN OVER SPINACH

Steps:

• In a large bowl, combine the first eight ingredients. Spoon over chicken. Grill, uncovered, over medium heat for 7 minutes on each side or until juices run clear. , In a large skillet, saute onion and garlic in oil for 1 minute or until crisp-tender. Stir in mushrooms; saute for 3-4 minutes or until tender. Add spinach; saute for 2 minutes or until wilted. Transfer to a serving platter; top with chicken.