Ingredients:
Puree:
2/3 cup chopped roasted red peppers (jarred)
1 teaspoon Italian Seasoning
4 tablespoons olive oil
3 teaspoons minced garlic (about 2 large cloves)
1/2 teaspoon salt
1/4 teaspoon pepper
Spice Rub:
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1 teaspoon Italian Seasoning
Everything Else:
3 boneless, skinless chicken breasts, split in half horizontally into 6 fillets
1-1.5 pounds fingerling or mini yukon gold potatoes, unpeeled, halved lengthwise
olive oil for cooking
1/4 teaspoon salt
1/3 cup heavy cream
3/4 cup chicken broth
heaping handful of spinach, chopped
feta cheese (optional)
thinly sliced fresh basil (optional)
Directions:
- Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender. Pulse til smooth. Transfer to small bowl and set aside.
- Add potatoes to a microwave safe dish and add 3 tablespoons water and ¼ teaspoon salt. Cover and microwave for 5 minutes. (Be sure to cut them so that they are all pretty equally sized. Test there doneness after the 5 min. If they are still pretty hard, microwave for another minute or so.)
- Meanwhile, whisk together all of the spice rub ingredients in a medium bowl. Remove 1 teaspoon (you use these reserved spices for the sauce later). To the remaining spices, stir in 1 tablespoon olive oil. Massage oil/spice mixture onto chicken until evenly coated.
- Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until very hot. Add chicken and cook until golden brown on bottom, about 2-3 minutes, flip, cover, and reduce heat to medium and continue to cook for 3-4 minutes or until completely cooked through. Transfer to plate and tent with foil.
- To the remaining juices/oil in the now empty skillet, add potatoes over medium-high heat and saute 1 minute. Add roasted red pepper puree, heavy cream, chicken broth, and reserved teaspoon of spices. Simmer until sauce has thickened and potatoes are cooked through. Stir in spinach and cook until just wilted, about 30 seconds.
- Add chicken back to skillet and heat through. Garnish with feta and fresh basil (optional).
*Chicken can be substituted for thighs, too!
*Adapted from www.carlsbadcravings.com and www.lecremedelacrumb.com