Ginger-Stuffed Chicken with Sesame Spinach
Photo: Kana Okada
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Amount per serving
- Calories: 509
- Calories from fat: 50%
- Fat: 28g
- Saturated fat: 6g
- Cholesterol: 109mg
- Sodium: 672mg
- Carbohydrate: 23g
- Fiber: 3g
- Sugars: 1g
- Protein: 41g
- 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
- 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.
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