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Prep Time: 4 Minutes Cook Time: 20 Minutes |
Ready In: 24 Minutes Servings: 4 |
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A quick and tasty way to serve veggies and poultry.You can start the marinade the night before or in the morning. Ready to start cooking when you are! If making this recipe please use the Sherry and not another wine, it is needed for the flavor and make sure you cut your chicken breast in half crosswise so they cook in the proper amount of time otherwise you will be disapointed. Ingredients:
2 tablespoons honey |
1/4 cup soy sauce |
2 garlic cloves, minced fine |
1/4 cup dry sherry |
1/8 teaspoon ground cayenne pepper |
2 boneless skinless chicken breasts, uncooked, cut in half crosswise |
2 tablespoons olive oil |
8 ounces baby carrots, fresh, grated |
10 ounces frozen spinach |
2 tablespoons olive oil |
to taste salt and pepper |
rice, cooked for four |
2 ounces cheese, of choice (to garnish) |
Directions:
1. Combine honey, soy sauce, minced garlic, cayenne pepper, and dry sherry in a suitable container for marination.
2. Cut chicken breasts in half crosswise.
3. Add to the container with the marinade.
4. Place in fridge for at least 4 hours ( overnight is best ).
5. Grate baby carrots by hand or in food processor.
6. Heat olive oil in large skillet ( cast iron is best ) on medium high heat.
7. Remove chicken from marinade and pat dry.
8. Place chicken in the hot oil and quick fry for about 10 minutes, turning often.
9. Remove chicken from skillet and keep warm.
10. Add additional oil to hot skillet.
11. Add baby carrots, stir quickly for about 3 minutes.
12. Add spinach, and stir quickly for an additional 3 minutes.
13. Salt and pepper to taste.
14. Return chicken to skillet and stir to heat through.
15. Serve on bed of rice topped with cheese of choice.
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