- 1 1/2 pounds boneless, skinless chicken breasts , each breast sliced in half lengthwise to create two thinner cutlets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil , divided
- 1 large shallot , minced
- 3 large cloves garlic , minced or pressed
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 2 teaspoons tomato paste
- 1 cup water
- 1 cup Greek Yogurt
- 1/2 cup sun-dried tomatoes in oil , drained well and chopped
- 1/4 cup grated parmesan cheese
- 3 cups baby spinach
- 1/4 cup fresh basil , roughly chopped
Directions:
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Season both sides of the chicken breasts with the salt and the black pepper. In a large skillet, heat 1 tablespoon the olive oil over medium-high. Add the chicken in a single layer and brown for 3 minutes on each side. Transfer the chicken to a large plate (the chicken will continue cooking in the sauce later).
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To the same skillet, reduce the heat to medium and add the remaining tablespoon of oil. Add the shallot, garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute, stirring so the garlic doesn’t burn. Add the tomato paste and continue to stir for another minute. Add the water and stir to deglaze the skillet, picking up the flavor bits from the bottom of the pan. Add the yogurt, sun-dried tomatoes, and Parmesan cheese. Cook for 3-4 minutes to reduce the sauce.
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Stir in the spinach, then nestle the chicken breasts back into the sauce. Reduce the heat to medium-low and cook for 4 minutes, or until the chicken’s internal temperature has reached 165°F on an instant-read thermometer. Top with the basil and more Parmesan cheese, if desired. Taste and add more salt or red pepper flakes to taste. Serve warm.
Serve with protein pasta or steamed veggies !
Serves 6
