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The ingredients needed to prepare Bruschetta and Spinach Chicken Thighs:
- Prepare 6 boneless and skinless chicken thighs (trim extra fat)
- You need 1 tbsp olive oil, extra virgin
- Prepare 2 tbsp Italian seasoning of choice(I used Tuscan Italian perfect pinch by McCormick)
- Prepare 1 salt and pepper to taste
- Use 1 1/2 cup store bought bruschetta (or be fancy shmancy and make your own)
- Prepare 2 tbsp balsamic vinegar
- Get 4 cup fresh baby spinach
Steps to make Bruschetta and Spinach Chicken Thighs:
- In a large sautee pan, heat oil and add chicken that has been coated with the seasoning, salt and pepper. Make sure both sides are cooked to a nice golden brown. I cooked mine for roughly 5 minutes on each side.
- Add bruschetta, balsamic and Spinach. Continue to cook for 5 minutes on medium. Spinach will wilt.
- Remove chicken to a serving platter and with a slotted spoon, remove bruschetta and Spinach and place on chicken. I served mine over barley but rice or pasta would pair well too!!
One special thing about this recipe is that when you pan roast. When we roast a chicken at my house, we typically eat the breasts on the first night and save the thighs and the drumsticks for the next. So I save my favorite pieces — the thighs — for the next night's dinner, where I warm them up with some hot oil in a skillet. Bruschetta Chicken Lettuce Wraps are the ultimate easy and delicious summer dinner recipe. Chicken thighs are seasoned, grilled, chopped then put into.
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