This chicken dish is Italian with a hint of Asian flavor, from the ginger. Lovely flavors.
You can buy chicken breast fillets, or cut your own. To fillet a chicken breast, pat dry your chicken breast so it isn't slippery. Place your hand on top of the chicken breast and using a very sharp long knife, start from the fat end of the breast and cut horizontal along the length of the breast. You will now have two pieces of chicken. Use your mallet to flatten any lumpy spots in the chicken (place plastic wrap over the chicken before pounding).
1 tbsp rice wine vinegar
2 tbsp honey
2 tbsp soy sauce
2-inch piece of fresh ginger, peeled and minced
1 tbsp water
4 (6 oz) chicken breast filets, skinless & boneless
1/2 cup all-purpose flour
Kosher salt & pepper
2 whole garlic cloves (skin off)
5 tbsp olive oil
1/2 cup Parmigiano_reggiano shavings
8 cups fresh spinach
Balsamic vinegar (to drizzle when serving)
Lemon wedges (for serving)
In small pot over high heat add rice wine vinegar, honey, soy sauce, ginger & water; bring to a boil then simmer for 15 seconds. Set aside to cool.
Pe-heat oven to 450º F
Season chicken with salt & pepper, and dust with flour, removing excess.
Heat 1/4 cup olive oil in large skillet over medium-high heat. Working in batches if necessary to avoid crowding in pan, add chicken and saute until just golden brown, about 4 minutes, then flip to cook other side and add 1 garlic to pan. Saute reverse side of chicken until golden brown, about 4 minutes.
Transfer chicken to baking dish and brush generously with marinade. Cover with Parmigiano and bake until cheese melts and browns in spots, about 7 minutes.
Wipe out skillet and set over high heat. Add remaining oil and garlic. Once hot, add spinach and sauté until just wilted, about 2 minutes. Season with salt.
For each dinner plate, add spinach first, then chicken on top and drizzle with balsamic. Garnish with lemon wedge. Enjoy!