About This Recipe
The smokiness and flavors of the Plum Chipotle mixed with the creaminess of the sauce makes this dish on of our favorites. The slow marinating helps make the chicken so tender and flavorful. It helps bring all of the flavors together.
1 Cup TVF Plum Chipotle ™
1 Cup Mexican Crema or crème fraîche
4 medium-large (about 1 1/3 pounds) skinless and boneless chicken-breast halves
1/4 cup chicken stock
6 cups (about 10 ounces) spinach, stems removed, well rinsed
TVF Lavender Pepper™ or Salt & Black Pepper to taste
Combine TVF Plum Chipotle™ and 2 tablespoons Mexican Crema a small bowl.
Place the chicken in a large bowl and pour the Plum Chipotle mixture over it. Make sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours, turning occasionally.
Heat the broiler. Place the chicken breasts in a baking dish (preferably earthenware) just large enough to accommodate them. Place the baking dish 6 inches away from the broiler, and broil chicken until deep brown in color, about 4 to 5 minutes.
Remove dish from broiler. Turn chicken breasts, drizzle remaining cream around the chicken. Return the dish to the broiler, and broil until chicken is cooked through (it will be a deep golden brown and firm when you lightly press it with your finger, 4 to 5 minutes.
Transfer the chicken breasts to a warm platter, and place platter in a warm oven. Scrape the cream mixture from the baking dish into a medium-large saucepan. Add the chicken stock and the spinach. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the spinach has wilted, and the cream has reduced and thickened, about 3 minutes. Season the mixture with TVF Lavender Pepper™ or your preferred salt.
Plate broiled chicken served over the creamed spinach