Thursday, 30 March 2017

Smothered Chicken Breasts in Creamed Spinach with Mushrooms and Bacon – Totally Drop Dead Delicious!

Smothered Chicken Breast Tenders in Creamed Spinach with Mushrooms
Totally Drop Dead Delish but don’t forget to count the calories with this one! 😉

You may use any cheese of your choice to top your chicken and may stud it with thin slices of sliced Jalapenos which will slice far better from frozen. I keep mine fresh (unblanched) in freezer.
Topping is also good with Mozzarella and bits of cheddar on top but Mozzarella is a MUST for your creamed spinach.
When using chicken schmaltz (fat) you may include some of your chicken stock within but then go light on the seasoning.
I used a 1 kg package consisting of 35 % brine to 750 g weight in fillets after draining.
Chef Tip: I grill directly in my wok by placing the halogen oven grill head directly on it’s extender ring which fits perfectly onto the inner side walls of my 5 liter wok, which doubles up as a mini oven, saving me loads on electricity! 😉
40 g oil – OR – 40 g schmaltz + 40 g of it’s stock within (to fry chicken)
2 pinches black or cayenne pepper – Just a very light sprinkle (Optional)
700 – 800 g Chicken Breasts or tenders (pre-marinated)
salt to taste
Creamed Spinach:
4 garlic cloves, crushed
15 ml chicken schmaltz OR half butter to oil to cook spinach – I used 46 g schmaltz incl bit stock
1 onion (small), finely chopped + extra 42 g schmaltz
2 bunches of spinach, stems and thick veins – Chopped with knife of kitchen scissors
84 g / ml milk
84 g / ml cream
167 ml mozzarella cheese, grated – 250 ml cup heaped = 114 g mozzarella cheese
Mushrooms and bacon:
15 g chicken schmaltz
125 g mushrooms, sliced
90 g (4 slices)bacon, cooked and chopped or finely diced
Cheese Topping:
210 g Mozzarella or Cheddar or Monterey Jack Cheese – Your choice
Preheat wok or oven to (375 F).
Add half butter schmaltz mixture to saucepan or a 5 liter wok. When melted add your seasoning and toss in your whole chicken fillets and stir-fry until just slightly pink in centre. – Remove and place in buttered oven pan or wok.
Add fresh cloves garlic to pan or wok and crush with a light sprinkling salt. Remove.
Add fat to pan and when sizzling toss in your onions and saute until translucent. Add your chopped spinach to your onions and stir-fry on low – medium heat until just wilted – NO more! – Remove Spinach and onions. Set aside.
Add your crushed garlic
Add minced garlic together with your milk and cream. Bring to boil. Add grated mozzarella cheese stirring constantly on high until mozzarella melts – about 30 seconds. Reduce heat and simmer stirring until you have a smooth creamed spinach – a further 30 seconds to a minute. Season with salt to taste and some optional nutmeg if you wish. Remove from heat.
In another saucepan, heat 15 ml fat or vegetable oil. Add sliced mushrooms and saute on medium – high for 1-2 minutes until mushroom caramelise. Do not salt mushrooms as this will prevent their caramelising. Remove. Set aside.
To Serve:
Top each chicken breast with the creamed spinach, chopped cooked bacon and mushrooms and grated pepper jack or cheddar cheese or half mozzarella to cheddar if you prefer. You may imbed finely sliced (from frozen) jalapenos into your cheese topping if wished
Bake in the oven or with halogen extender ring resting on inner walls of wok – fitting on halogen element head and grill until cheese is melted.
– Enjoy!