| Sometimes I find myself struggling for a way to make chicken sexy, to make it desirable. But, this Truffle Parmesan Chicken does just that. The spinach base doesn’t hurt either. I know, I know. A spinach base does not sound sexy or desirable either, but TRUST me on this one. | |
| Total Time | Servings |
| 1 hour | 2 |
| Ingredients | |
| Base | 4 healthy handfuls of Spinach 4 Tablespoons Shredded Parmesan Cheese Juice from 1 Lemon |
| Protein | 6 Chicken Thighs 6 Tablespoons Truffle Oil (1 Tablespoon/chicken thigh) 3 Tabespoons Melted Butter 2 Teaspoos Garlic Powder Salt/Pepper |
| Toppings | 1 Cup Cherry Tomatoes (halved) |
| Directions | |
| Start with the chicken: Put the chicken thighs in a gallon ziplock bag. Pour all of the truffle oil, melted butter, and garlic powder into the ziplock back over the chicken thighs. Salt and pepper to preference. Close the ziplock bag and make sure the marinade is well mixed over the chicken. Refrigerate for 30 minutes. Heat a frying pan on medium-high heat. Cook the marinaded chicken thighs for 20 minutes (or until cooked through), flipping occassionally. While the chicken thighs are cooking: Heat a second frying pan on low heat. Put spinach into frying pan. Immediately drizzle the juice from one lemon over the spinach. Cook the spinach until slightly wilted, approximately 5 minutes. Be careful not to overcook! You don’t want your spinach soggy. Remove the spinach from the heat. Sprinkle with all of the shredded parmesan cheese. To serve: Place a bedding of spinach on your plate. Place chicken thighs onto spinach. Serve with a side of halved cherry tomatoes. | |
