Tony Lane - The Dude Network
@the_dudenetwork
Ingredients & Directions
Directions
Chicken Skillet
5 or 6
1 quart
water
2 tablespoons
chicken seasoning of choice
2 tablespoons
salted butter
2 tablespoons
olive oil
1 cup
tomatoes, diced
1-2
zucchini, diced
2-3 cups
baby spinach
1 lb
fresh mozzarella cheese
balsamic vinegar glaze
- In a Dutch oven, add chicken, water, seasoning and butter.
- Poach the chicken until it reaches an internal temperature of 195°F.
- Remove from liquid, cool, remove skin and bone and dice up; set aside.
- In a large skillet, heat the olive oil and add the tomatoes and zucchini and seasoning of your choice.
- Cook for several minutes until the vegetables become tender.
- Add chicken and stir.
- When the zucchini is tender, add a layer of baby spinach to the pan, stirring it in until it begins to wilt.
- Add pieces of the mozzarella cheese over the top of the mixture, lower heat and cover it until the cheese melts.
- Drizzle with a balsamic glaze before serving.
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Yield: 4
00:00 Total Time
Ingredients
Directions
Chicken Skillet
5 or 6
1 quart
water
2 tablespoons
chicken seasoning of choice
2 tablespoons
salted butter
2 tablespoons
olive oil
1 cup
tomatoes, diced
1-2
zucchini, diced
2-3 cups
baby spinach
1 lb
fresh mozzarella cheese
balsamic vinegar glaze
- In a Dutch oven, add chicken, water, seasoning and butter.
- Poach the chicken until it reaches an internal temperature of 195°F.
- Remove from liquid, cool, remove skin and bone and dice up; set aside.
- In a large skillet, heat the olive oil and add the tomatoes and zucchini and seasoning of your choice.
- Cook for several minutes until the vegetables become tender.
- Add chicken and stir.
- When the zucchini is tender, add a layer of baby spinach to the pan, stirring it in until it begins to wilt.
- Add pieces of the mozzarella cheese over the top of the mixture, lower heat and cover it until the cheese melts.
- Drizzle with a balsamic glaze before serving.
