Tuesday, July 1, 2008
Grilled Chicken with Spinach, Feta and Red Pepper Sauce Recipe
INGREDIENTS
Grilled Chicken:
4 boneless, skinless chicken breasts
3 tablespoons extra virgin olive oil
2 tablespoon balsamic vinegar
4 teaspoons kosher salt
Freshly ground black pepper
Roasted Red Pepper Sauce:
2 grilled red bell peppers (about 2 pounds)
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
¼ teaspoon salt
Freshly ground black pepper
4 ounces crumbled feta cheese
12 ounces spinach
DIRECTIONS
To prepare chicken, place chicken, olive oil, vinegar, salt and pepper in a zip-top plastic bag; place in refrigerator and marinate 2 to 24 hours.
To prepare sauce, place 2 grilled peppers, oil, vinegar, salt and pepper in a food processor; purée until smooth.
Remove chicken from marinade; discard marinade. Grill chicken 7 minutes, turn, top with feta and cook 7 more minutes or until cooked through.
Arrange spinach on serving plate, top with chicken and serve with red pepper sauce. Serves 4.
