Tuscan Chicken with Cherry Tomatoes
Description
Simmered in a rich sauce made with coconut cream, Parmesan cheese, and garden-ripe cherry tomatoes, these butterflied chicken breasts really deliver on flavor.
Ingredients
•
3 tablespoons olive oil
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4 (4 ounce) skinless, boneless chicken breast halves, butterflied
•
1 pinch cayenne pepper, or to taste
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salt and ground black pepper to taste
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1/2 cup chopped onion
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5 cloves garlic, minced
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1 pint cherry tomatoes, halved
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1/2 (8 ounce) package fresh spinach
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1 1/2 cups coconut cream
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1 cup shredded Parmesan cheese
Directions
1
Heat oil in a large skillet over medium heat. Season chicken with cayenne, salt, and pepper. Add chicken to the hot skillet and brown for 4 minutes on each side. Remove chicken to a plate; it will not be cooked through yet.
2
Add onion to the hot skillet; saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cherry tomatoes; cook until skins begin to wrinkle, about 2 minutes. Add spinach and cook until wilted, 1 to 2 minutes.
3
Add coconut cream and Parmesan cheese; simmer for 7 to 10 minutes. Return chicken to the pan and simmer, basting with the sauce as it cooks, until the juices run clear, another 7 to 10 minutes.