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!

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Sundried Tomato, Chicken, Spinach and Cheese Skillet

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Ingredients

For the Vinaigrette:

• 1/3 cup sun-dried tomatoes (not oil-packed)
• 1/4 cup extra virgin olive oil
• 3 tablespoons orange juice
• 2 tablespoons cider vinegar
• 2 tablespoons chopped shallot
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper

For the Orzo:

• 1 1/2 cups uncooked orzo
• 2 tablespoons butter
• 4 cups water
• 1 cup chicken broth

For the Chicken:

• 8 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large Vidalia or sweet onion, diced fine
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 cups sundried tomatoes, chopped fine
• 2 cups Feta cheese
• 2 cups mozzarella cheese
• 6 cups baby spinach
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 teaspoons garlic powder

• 6 cups baby spinach
• 2 tsp salt
• 2 tsp pepper
• 2 tsp garlic powder

Servings Ingredients For the Vinaigrette: 1/3 cup sun-dried tomatoes (not oil-packed) 1/4 cup extra virgin olive oil 3 tablespoons orange juice 2 tablespoons cider vinegar 2 tablespoons chopped shallot 1/4 teaspoon salt 1/4 teaspoon ground pepper For the Orzo: 1 1/2 cups uncooked orzo 2 tablespoons butter 4 cups water 1 cup chicken broth For the Chicken: 8 boneless, skinless chicken thighs 2 tablespoons olive oil 1 large Vidalia or sweet onion, diced fine 2 cloves garlic, minced 2 tablespoons butter 2 cups sundried tomatoes, chopped fine 2 cups Feta cheese 2 cups mozzarella cheese 6 cups baby spinach 2 teaspoons salt 2 teaspoons pepper 2 teaspoons garlic powder 6 cups baby spinach 2 tsp salt 2 tsp pepper 2 tsp garlic powder

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Instructions

1. Add the chicken thighs to a zippered bag, or place thighs on a cutting board and cover with plastic wrap. With a meat mallet, firmly pound the chicken to tenderize. Place chicken pieces in a shallow bowl or casserole dish. Make the vinaigrette. In a mini food processor, add the sun-dried tomatoes, oil, orange juice, vinegar, shallot, salt and pepper and process until smooth. Pour the marinade in the bowl with the chicken thighs, stir to fully coat and marinate 30 minutes. Make the orzo. In a medium saucepot over medium high heat, add the orzo, butter, water and chicken broth. Cook for about 15 minutes or until orzo is soft. Turn off the heat and set aside, covered. Meanwhile, in a large skillet over medium heat, add oil and sauté the onion and garlic until soft and translucent, about 8 minutes. Remove the chicken from the marinade. Add 2 tablespoons of butter to the pan with onion and garlic. Add the chicken and cook over medium high heat until golden brown, about 4-5 minutes. Add the sundried tomatoes, feta, mozzarella, baby spinach, salt, pepper and garlic powder, stirring well to combine. Cook for 3-4 minutes. Serve on a bed or orzo, or serve orzo on the side.

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