I hope you appreciate the creativity it took for me to come up with the title of this dish. I really really wanted to make “creamed” spinach for some weird reason. I think I was just curious as to how it would taste subbing coconut milk with cream… and I was craving chicken. I had leftover onions and mushrooms and really wanted pork (hadn’t eaten bacon in several days- how odd). FYI, I made this yesterday and had leftovers today for lunch, cold, and it was freakin delicious.
>Prep time 5 minutes
>Cook time 30 minutes
3 breasts of chicken
2 tsp paprika
1/2 tsp salt
cracked black pepper
1/8 tsp cumin
1/4 tsp red pepper flakes
1 tsp arrowroot powder
4 cloves of garlic, minced
1/2 a medium yellow onion, sliced
1/2 a carton of sliced cremini mushrooms
2 tbps balsamic
handful of chopped basil
2 tbsp ghee
6 pieces of prosciutto
1. Make your rub for your chicken; paprika, salt, pepper, red pepper flakes, cumin. Mix it all together in a small bowl. Make a few small slits on the surface of the chicken. Massage the rub all over the chicken, get it in every crevasse and smother it! Then add 2 of your minced garlic cloves and smear that all over the chicken.
2. Coat a large pan in ghee on medium heat and place your chicken breasts in it. After 5 minutes, flip them for another 5-10 minutes (depending on the thickness of the breasts).
3. While your chicken is cooking, put a small sauce pan on the stove with 1 tbsp of ghee at medium heat and 2 minced garlic cloves. Add your onions and mix occasionally (5-7 minutes). Add your mushrooms and let them sauté for 3-5 minutes. (You should probably have flipped your chicken by this point).
4. When the mushrooms have cooked a bit, add your balsamic and mix until its all coated.
5. Remove your onions and mushrooms from the pan.
6. Once your chicken is completely cooked and tender, add two large dollops of your mushrooms and onions to the top of each of your chicken breasts. Now wrap your chicken in 2 pieces prosciutto.
7. Place your chicken on a metal pan and broil for 8-10 minutes, until your prosciutto has a bit of a crisp on it.
8. Add your chopped basil on top. Serve!
>Prep time 0 minutes
>Cook time 12 minutes
2 cartons of organic spinach (2lbs)
1/2 can full fat coconut milk
2 minced garlic cloves
1 tbsp pine nuts
1 tsp ghee
1. In a medium saucepan, roast the nuts for only a couple of minutes, until they get slightly brown. Then remove them and put them aside.
2. Put your ghee and garlic in the sauce pan. Stir and let sit for 2 minutes. Pour your coconut milk and arrowroot in the pan on low heat. Whisk continuously for 5 or so minutes. The milk will continue to thicken.
3. Add your spinach to the coconut milk. (You may need to add it in increments, as the pan wont be large enough until the spinach wilts down). Add in the pine nuts and mix. Voila!
So, clearly, in this picture I forgot to toast the pine nuts. WHOOPS. I’ve done it before though, and they are 10x tastier roasted for a few minutes.
Oh, yeah, also, you may want to double the amount of onions & mushrooms you make, because you WILL want to eat more and more of them… fair warning.