As I get older and my nest gets emptier I find that buying chicken breasts in the bag are a good purchase as I can take one out, reseal the bag and put it back in the freezer – no waste. Be conscious of portion size though. The average chicken breast is 7-8 ounces versus the suggested serving size of 4 ounces. I trim the breast while it is still partially frozen and use the other portion for a casserole, stir fry or pot pie the next day. This recipe easily doubles and triples for company. I usually squeeze the ‘other half’ of the lemon called for in the recipe over the finished dish for a little extra zing. I use prewashed baby spinach from the bag for this dish. It’s really gorgeous with the chicken served on top of the spinach and cranberries.
- 1 skinless chicken breast, about 4 oz
- 1 Tbsp olive oil
- 1/2 lemon, juice and zest
- 1/4 tsp cayenne powder (optional)
- 1/8 tsp garlic powder (I used a garlic pepper blend from The Spice Hunter line)
- salt and pepper to taste
- 1 tsp chopped parsley (I always have the dried on hand)
- 2 cups baby spinach (I used about 1/2 bag of baby spinach – it looks like a lot but it cooks down a lot)
- 1/4 cup dried cranberries, pre-soaked in water for 30 minutes
Heat a skillet with olive oil over medium heat.
Mix lemon zest cayenne pepper, garlic powder, salt, black pepper and parsley in a bowl. Rub onto each side of the chicken breast.
Place chicken in skillet and cook for 2-3 minutes on one side, then flip it over and cook for another 2 minutes.
Squeeze the lemon over chicken and into skillet and let chicken cook in juices until the inside of the chicken is no longer pink. Remove and keep warm.
Toss pre-soaked cranberries in skillet and actively saute for about 3 minutes. Be careful, it will probably spatter a bit.
Toss in spinach and saute until wilted (this can be tricky. Toss constantly with tongs. It should only take you 4-5 minutes for it to get wilted, not mushy).
Saute for 1 more minute. Remove from heat and serve with chicken. If you like, squeeze the other half of the lemon over the whole dish.