Chicken with Olives, Raisins, and Spinach Rice
| Prep Time: 5 min | Serves: 8 |
| Cooking Time: 25 min | Yield: 8 cutlets |
Rice and spinach together with fabulous chicken.
Ingredients
Chicken cutlets:- 20 oz Thin Sliced Boneless Breasts (chicken)
- 1/4 cup Panko Bread Crumbs
- 1 egg Egg, Large
- 1/4 cup All-purpose White Flour
- 2 tbsp Vegetable Oil
- 1 cup Long-Grain White Rice
- 1 tsp Coarse Kosher Salt
- 1 lb Flat Leaf Spinach
- 1/2 tsp Ground Black Pepper
- 1 tbsp Olive Oil
- 1/3 cup Dry White Cooking Wine
- 1/4 cup Pitted Kalamata Olives
- 1/4 cup Golden Raisins
Directions
Chicken cutlets: Beat egg.
Place the egg, flour, and bread crumbs in three separate dishes.
Pat dry the chicken. Dredge it in the flour, then the egg, and then the bread crumbs. Repeat for each piece of chicken.
Heat oil over medium high in a large skillet. Cook chicken on each side for about 3-5 minutes.
In a medium saucepan, bring 1 3/4 cups water to a boil. Add rice, season with salt, and return to a boil. Reduce to a simmer, cover, and cook just until tender, 16 to 18 minutes. Remove pan from heat; add spinach, cover, and let stand, without stirring, for 5 minutes. Using a fork, fluff rice and mix in spinach.
While rice is cooking, heat oil in a large skillet over medium-high. Season chicken with salt and pepper. Cook in two batches, until browned outside and opaque throughout, 1 to 2 minutes per side. Transfer to a plate (reserve skillet); cover with aluminum foil to keep warm.
Add wine, olives, and raisins to skillet. Cook over medium-high until wine is almost evaporated, 1 to 2 minutes. Add cup 1/2 water; cook until sauce is reduced by half, 2 to 3 minutes. Serve chicken over spinach rice, and top with sauce.