Ginger-Stuffed Chicken with Sesame Spinach

Real Simple
Ginger-Stuffed Chicken with Sesame SpinachRecipe
Photo: Kana Okada
Makes 4 servings


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


Prep: 25 Minutes

Cook the rice according to the package directions.

Pat the chicken dry with paper towels. Carefully stuff the ginger under the skin. Season the chicken with 1 teaspoon salt and 1/4 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 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, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook until wilted.

Divide the spinach among individual plates and serve with the chicken and rice.

Shortcut: Instead of making the white rice that accompanies this dish, you can pick up a pint from a local Chinese or Thai restaurant. Or try using frozen cooked rice from the supermarket. Choose the brown variety for a healthy boost of whole grains.

Created date

January 2008

Nutritional Information

Calories 509
Caloriesfromfat 50 %
Fat 28 g
Satfat 6 g
Cholesterol 109 mg
Sodium 672 mg
Carbohydrate 23 g
Fiber 3 g
Sugars 1 g
Protein 41 g