This Sundried Tomato, Chicken, Spinach and Cheese medley is as flavorful as it gets. As always, I recommend chicken thighs, but you can substitute chicken breasts if you prefer. When I first tried this dish, the spinach, sundried tomatoes and cheese were rolled up in a pounded out piece of chicken. But then I tried cutting the chicken into small pieces and sautéing it with the rest of the ingredients and found that it was tastier and yielded more portions. A simple marinade gets the chicken ready for the skillet and from there it’s a quick stir and then served over a bed of Orzo pasta. Enjoy the flavors of the Mediterranean all in one skillet this week!
Feta cheese
Marinated Chicken, Sundried Tomato & Spinach Salad
Oh, the flavors! This salad is a party in a bowl, perfect for a main meal or a holiday gathering. There are so many layers of deliciousness in this recipe starting with an orange juice, cider vinegar, shallot and sundried tomato marinade for the chicken thighs. Then there are the healthy greens like baby spinach and a hefty helping of feta and mozzarella cheeses. The dressing is actually the drippings from the pan-grilled chicken, so it’s loaded with flavor through and through. This dish didn’t start out as a salad. It was actually originally a hot Tuscan skillet where the chicken breasts are stuffed with the cheeses, spinach and tomatoes. But I decided to switch it up and turn it into a refreshing salad with warm flavorful chicken tossed in.
