Prep 15 mins
Cook 15 mins
I was emailed this recipe this morning and wanted to put it here for safekeeping. The subject line of the email read: New 5-Star Secret Recipe Source: NY Daily News. At Thunder Jackson's in New York City, executive chef Ian Russo offers classic American fare that focuses on fresh ingredients prepared with unexpected little touches. Among his specials are the Main lobster sliders, confit BBQ chicken wings, and duck steak frites (made with a seared duck breast and crispy, salted French fries.) This dish has the unexpected addition of lima beans, which works perfectly with the spinach and the Dijon-flavored chicken. The dish offers a nice array of various textures, too: crispy chicken, velvety spinach and flavorful limas, with a hint of lemon added at the end.
- 10 ounces boneless skinless chicken breasts
- 4 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 4 tablespoons seasoned bread crumbs
- 4 tablespoons olive oil
- 2 teaspoons olive oil
- 1 (10 ounce) package frozen spinach, drained and thawed
- 6 garlic cloves, chopped
- salt and pepper
- 2 cups lima beans, cooked and drained
- 1⁄2 cup chicken broth
- 2 teaspoons butter
- 1 lemon, quartered
- Preheat oven to 375 degrees.
- Brush the chicken breast with Dijon mustard on both sides.
- Sprinkle with garlic powder and dip into bread crumbs, creating a crust.
- Drizzle with the 4 tablespoons olive oil.
- Bake chicken for 15 minutes or until done, turning once halfway through.
- Meanwhile, heat the 2 teaspoons olive oil in a pan over medium heat.
- Add spinach and garlic and sauté until hot, seasoning with salt and pepper.
- Add lima beans, chicken broth and butter and stir to combine.
- Bring to a simmer.
- Add salt and pepper if necessary.
- Place the spinach and broth mixture into a bowl and top with the chicken.
- Top with a squeeze of lemon.
- Serve immediately.