🍽 Bite of the Week features Fresh Ontario Boneless, Skinless Chicken Breasts

👇🏻 Here’s a market fresh meal idea:

Ingredients:

For the Chicken:

– 4 boneless, skinless chicken breasts (from Schinkels’!)

– Salt & pepper to taste

– 1 tbsp olive oil

– 1 tbsp butter

For the Sauce:

– 3 cloves garlic, minced

– ½ cup sun-dried tomatoes, chopped (oil-packed, drained)

– 2 cups baby spinach

– 1 cup heavy cream

– ½ cup chicken broth

– ½ cup Parmesan cheese, grated

– 1 tsp Italian seasoning

– Salt & pepper to taste

For the Rice:

– 1½ cups jasmine rice

– 3 cups water or chicken broth

– Pinch of salt

Directions:

Cook the Rice:

1. Rinse jasmine rice under cold water.

2. In a pot, bring 3 cups of water or broth to a boil. Add rice and a pinch of salt.

3. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.

4. Fluff with a fork and keep warm.

Sear the Chicken:

1. Season chicken breasts with salt and pepper.

2. Heat olive oil and butter in a large skillet over medium-high heat.

3. Sear chicken for 5–6 minutes per side, until golden and cooked through (internal temp: 165°F).

4. Remove chicken and set aside.

Make the Creamy Sauce:

1. In the same skillet, reduce heat to medium.

2. Add garlic and sauté for 30 seconds until fragrant.

3. Stir in sun-dried tomatoes, then pour in cream and chicken broth.

4. Add Parmesan cheese and Italian seasoning, stirring until smooth.

5. Add spinach and cook until wilted (2–3 minutes).

6. Return chicken to skillet and spoon sauce overtop. Simmer for 2–3 more minutes.

Plate & Serve:

Scoop jasmine rice onto each plate, top with chicken, and spoon over plenty of creamy sauce. Garnish with a little extra Parmesan or chopped parsley if desired.

🚨 Fresh Ontario Boneless, Skinless Chicken Breasts are ON SALE at Schinkels’ Meat Market in Essex until May 29th!

✨ See more recipes at schinkels.com ✨