chicken over spinach

[tru]

this is a pretty simple dish to make that is healthy and delicous

ingredients
-whole chicken breast (x number of dishes you want to prepare)
-baby spinach
-fresh farmer munster cheese
-red peppers
-fresh apple (I preffer fuji)
-whatever spices you like to use when making chicken

I start by making the ckicken breast in a pan with light oil (I suppose you could use a forman, but I dont have one)
its important to not over cook the breast - it should have a slight sear on the outside while retaining most of the juices on the inside
just prior to removing the chicken from the heat take a half slice of the munster and put it on top of the breast just enough to start to melt it

then I place a small handfull of spinach in the center of the plate garnished as you like
place the chicken breast over the bed of spinach (the juices from the melting cheese and chicken will run into the bed of spinach creating a lovely 'dressing')

garnish the top with small cut cubes of red pepper (nice contrast with the green spinach)

and to finish I cut thin slices of the apple and flay them around the edge of the plate - adds a nice look to the plate imo, but I suppose they would be optional depending on what kind of plate your using

I like to eat this meal with a good Cabernet Sauvignon (I enjoy California wines persoanlly, 2002 from Napa was a good year for such winery's as Stags Leap, Providence, Mondavi)

hope you enjoy this dish, I sure do - and any suggestions or tips are always appreciated

[jeff]

Just make sure to use a food thermometer to check the chicken breast, cooking a full chicken breast in a pan is a very hard task to pull off if you're looking for a very juicy and tender piece of chicken.

I would sear the chicken over very high heat on both sides then slip it into an oven and finish it up till it hits 165o

Do you mind posting up the spices you like to use?

[tru]

yeah its definetly a fine line between undercooked and perfect - I usually keep a pretty close eye on the heat

going the pan seared/oven cooked route sounds like a good idea, I will have to pick up a food thermometer

spices - I keep it pretty simple really, little seasoned salt, and a dash of pleasoning

tru (needs to learn more about good spice combo's)