Recipe of Perfect Bruschetta and Spinach Chicken Thighs

Bruschetta and Spinach Chicken Thighs Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

In a large sautee pan, heat oil and add chicken that has been coated with the seasoning, salt and pepper. Make sure both sides are cooked to a nice golden brown.

Here is the best “Bruschetta and Spinach Chicken Thighs” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Bruschetta and Spinach Chicken Thighs

1. Prepare 6 of boneless and skinless chicken thighs (trim extra fat).
2. It’s 1 tbsp of olive oil, extra virgin.
3. Take 2 tbsp of Italian seasoning of choice(I used Tuscan Italian perfect pinch by McCormick).
4. You need 1 of salt and pepper to taste.
5. Take 1 1/2 cup of store bought bruschetta (or be fancy shmancy and make your own).
6. Take 2 tbsp of balsamic vinegar.
7. Prepare 4 cup of fresh baby spinach.

Place flour and egg substitute in separate shallow bowls.Combine the bruschetta topping ingredients in a separate bowl.Heat the grill or bring a grill pan to medium-high heat.Directions Sprinkle chicken with seasoned salt and pepper.

Bruschetta and Spinach Chicken Thighs instructions

1. In a large sautee pan, heat oil and add chicken that has been coated with the seasoning, salt and pepper. Make sure both sides are cooked to a nice golden brown. I cooked mine for roughly 5 minutes on each side..
2. Add bruschetta, balsamic and Spinach. Continue to cook for 5 minutes on medium. Spinach will wilt..
3. Remove chicken to a serving platter and with a slotted spoon, remove bruschetta and Spinach and place on chicken. I served mine over barley but rice or pasta would pair well too!!.
4. .

Place chicken thighs skin side down on the grill.Flip the chicken thighs (they should easily release from the grill, if not wait another minute to flip).Brush the skin side of the chicken thighs with the balsamic glaze.

In a large nonstick skillet, heat oil over medium heat.Meanwhile, bring a large pot of salted water to a boil.Lightly oil a baking sheet or coat with nonstick spray.To make the bruschetta, combine tomatoes, olive oil, balsamic vinegar, garlic and basil in a medium bowl; season with salt and pepper, to taste.Once oil is hot, add chicken thighs, skin side down.