Herb-Crusted Chicken With Creamy Spinach Recipe

About this recipe

Succulent chicken breasts coated with aromatic herbs, paired with a luscious spinach cream sauce for a satisfying and flavorful lunch.

Ingredients

• - Schwartz Flat Leaf Parsley
• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• 1 L Olive Oil – Organic
• - Ducros Dried Thyme
• 600G Picard Organic Spinach Leaves
• - Greenfields Black Peppercorns
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - PLJ Lemon Juice Original Sharp 500ml
• 1 Kg Shazans Chicken Wings
• 950G Shazans Chicken Breast
• 50G Black Garlic Cloves, 50G
• - Tata Salt

Instructions

1. 1. Preheat the oven to 200°C (400°F) and lightly grease a baking tray with olive oil.
2. 2. Finely chop the parsley, thyme, and garlic and mix them together in a small bowl.
3. 3. Coat the chicken breasts with olive oil and sprinkle the herb mixture evenly on both sides.
4. 4. Season the chicken with salt and black pepper, then place it on the prepared baking tray.
5. 5. Bake the chicken in the oven for 20 minutes or until fully cooked and golden brown.
6. 6. While the chicken is baking, heat a skillet over medium heat and add a teaspoon of olive oil.
7. 7. Sauté the spinach leaves in the skillet until they wilt, which should take about 2-3 minutes.
8. 8. Add the heavy cream to the spinach and let it simmer gently for 5 minutes.
9. 9. Stir in the grated Parmesan cheese and season the sauce with salt, pepper, and lemon juice.
10. 10. Remove the chicken from the oven and allow it to rest for 5 minutes before slicing.
11. 11. Plate the chicken alongside the creamy spinach and garnish with a sprig of parsley.