Stephanie & Tony’s Table: Spinach Provolone Chicken
Spinach Provolone Chicken
2 Chicken Breasts
2 Garlic Cloves (crushed)
4 oz. Chicken Stock
4 Slices Provolone
2 c. Spinach (chopped)
3 oz. Extra Virgin Olive Oil.
In a pan, bring 2 ounces of oil to a medium heat and toss it with spinach. Cook for 3 minutes before adding chicken stock, reduce to a simmer and add garlic.
Meanwhile, season chicken with salt and pepper, and cook chicken in remaining oil on both sides until white in the middle and caramelized, lay sliced cheese on top and cover.
When cheese melts, remove from heat and top with spinach.
(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)