Grilled Chicken in Basil Sauce and Wilted Spinach

This grilled chicken in basil sauce with wilted spinach is a flavorful, healthy meal perfect for any weeknight dinner. Juicy, tender chicken breasts are braised and served on a bed of wilted spinach, then topped with a robust basil-infused tomato sauce and gooey mozzarella cheese.

Chef’s Tips

• Prevent Dry Chicken: To keep the chicken juicy, sear it first and then braise it in wine and water for added moisture and flavor.
• Smooth Basil Sauce: Stir frequently while simmering the sauce to prevent the cornstarch from clumping.
• Perfectly Wilted Spinach: Toss spinach with olive oil and spices before steaming to ensure even seasoning.

Ingredients

• For the Chicken:
  • 4 boneless, skinless chicken breasts
  • 4 tbsp extra virgin olive oil
  • 1/4 cup red wine
  • 1/4 cup water
  • Salt and pepper to taste
• For the Basil Sauce:
  • 1/2 medium onion, minced
  • 2 tbsp extra virgin olive oil
  • 1/4 cup fresh basil leaves, finely chopped
  • 1 tsp capers, minced
  • 1/4 cup red wine
  • 1 (14.5 oz) can diced tomatoes
  • 2 (8 oz) cans tomato sauce
  • 2 tbsp cornstarch
  • Salt to taste
• For the Wilted Spinach:
  • 4 cups spinach, coarsely chopped
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp celery seed
  • 2 tbsp extra virgin olive oil
  • 1 cup water
  • 1 cup mozzarella cheese

Substitutions

• Swap red wine with chicken broth for a non-alcoholic option.
• Use kale or Swiss chard instead of spinach for a different green.
• Replace mozzarella cheese with Parmesan for a sharper flavor.

Instructions

1. Prepare the Chicken:
   • Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
   • Sear chicken for 4 minutes per side. Add red wine and water to the skillet, cover, and braise for 8 minutes or until the chicken reaches an internal temperature of 180°F. Set aside.
2. Make the Basil Sauce:
   • Heat olive oil in a saucepan and sauté the minced onions until translucent.
   • Add red wine, basil, capers, diced tomatoes, and tomato sauce mixed with cornstarch.
   • Bring to a boil, stirring frequently, until the sauce thickens. Cover and set aside.
3. Wilt the Spinach:
   • Heat water in a kettle or pot with a steamer attachment over medium heat.
   • Toss spinach with olive oil, salt, pepper, and celery seed in a mixing bowl.
   • Add spinach to the steamer, cover, and cook for 3-4 minutes until wilted.
4. Assemble the Dish:
   • Place wilted spinach on a serving plate.
   • Top with a chicken breast, spoon the basil sauce generously over it, and sprinkle with mozzarella cheese.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a skillet over low heat or in the microwave until heated through.

FAQs

• Can I use frozen spinach? Yes, thaw and drain it thoroughly before seasoning and steaming.
• Can I make the sauce in advance? Absolutely! Prepare the sauce up to 2 days ahead and refrigerate it in an airtight container.
• Can I substitute canned tomatoes? Fresh tomatoes can be used, but the flavor may be milder. Adjust seasoning accordingly.

This grilled chicken in basil sauce is a satisfying dish packed with vibrant flavors, perfect for a family dinner or a meal prep staple!