Ginger-Stuffed Chicken With Sesame Spinach

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Photo by Kana Okada
Ginger-Stuffed Chicken With Sesame Spinach 3.7 12 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 509 calories
    • Calories 50 calories from fat
    • Fat 28 g
    • Sat Fat 6 g
    • Cholesterol 109 mg
    • Sodium 672 mg
    • Protein 41 g
    • Carbohydrate 23 g
    • Sugar 1 g
    • Fiber 3 g

Cook the rice according to the package directions.Meanwhile, pat the chicken dry with paper towels. Carefully stuff the ginger under the skin. Season with 1 teaspoon salt and ¼ teaspoon pepper.Heat the olive oil in a large skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is crisp, 7 minutes.Turn the chicken and cook, covered, until cooked through, about 6 minutes.Heat the sesame oil and seeds in another large skillet over medium heat until the seeds are light gold, about 2 minutes.Add the spinach, ½ teaspoon salt, and 1/8 teaspoon pepper and cook until wilted. Divide among plates and serve with the chicken and rice.

Ingredients

  1. Check 1 cup long-grain white rice
  2. Check 4 6-ounce boneless chicken-breast halves, with skin
  3. Check 2 tablespoons grated ginger
  4. Check kosher salt and pepper
  5. Check 1 tablespoon olive oil
  6. Check 2 tablespoons sesame oil
  7. Check 2 teaspoons sesame seeds
  8. Check 2 bunches spinach (1 pound), trimmed

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, pat the chicken dry with paper towels. Carefully stuff the ginger under the skin. Season with 1 teaspoon salt and ¼ teaspoon pepper.
  3. Heat the olive oil in a large skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is crisp, 7 minutes.
  4. Turn the chicken and cook, covered, until cooked through, about 6 minutes.
  5. Heat the sesame oil and seeds in another large skillet over medium heat until the seeds are light gold, about 2 minutes.
  6. Add the spinach, ½ teaspoon salt, and 1/8 teaspoon pepper and cook until wilted. Divide among plates and serve with the chicken and rice.