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Composition Bruschetta and Spinach Chicken Thighs:
- You need 6 boneless and skinless chicken thighs (trim extra fat)
- Give 1 tbsp - olive oil, extra virgin
- Make ready 2 tbsp Italian seasoning of choice(I used Tuscan Italian perfect pinch by McCormick)
- Make ready 1 for salt and pepper to taste
- Require 1 1/2 cup - store bought bruschetta (or be fancy shmancy and make your own)
- You need 2 tbsp for balsamic vinegar
- Get 4 cup fresh baby spinach
Bruschetta and Spinach Chicken Thighs how to cook:
- 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!!
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