Project Description

Bacon Garlic Chicken with Spinach

Ingredients

  •  cloves  garlic   minced
  • 1 shallot diced
  • 1/3 cup diced bacon
  •  cup heavy cream or milk
  • 1/2  cup  chicken broth
  • 1/3 cup  grated Parmesan cheese
  • 2 cups spinach
  • 1/3 cup roasted red peppers
  • freshly chopped parsley for garnish
  • grated or shaved Parmesan for garnish
Cook Time: 30min

Cooking Instructions

  1. Preheat oven to 400°F.
  2. Season chicken with salt and pepper.
  3. Heat a large, oven proof pan or skillet over medium high heat. Cook the chicken about 3 minutes, until golden brown on one side. Flip and cook the other side for an additional 3 minutes. Transfer the chicken to a plate. Don’t worry if the chicken isn’t cooked completely through, it will finish cooking in the oven.
  4. Add the garlic and shallots to the skillet with the chicken juices and cook for one minute, stirring frequently. Add the bacon and cook until slightly crispy. Pour in the cream, chicken broth and Parmesan. Stir to combine and simmer until slightly thickened, about 2 to 3 minutes.
  5. Add the spinach and red peppers and cook until spinach is melted. Add the chicken back into the pan and drizzle the sauce over the chicken. Allow to simmer for an additional 2 minutes.
  6. Place the skillet in the oven for 5 to 8 minutes, or until the chicken is completely cooked through.
  7. Garnish with fresh parsley and shaved Parmesan, if desired. Serve over rice, pasta or with steamed vegetables.

Notes

  • Serve this recipe with rice, quinoa or steamed vegetables.

Ingredients

  •  cloves  garlic   minced
  • 1 shallot diced
  • 1/3 cup diced bacon
  •  cup heavy cream or milk
  • 1/2  cup  chicken broth
  • 1/3 cup  grated Parmesan cheese
  • 2 cups spinach
  • 1/3 cup roasted red peppers
  • freshly chopped parsley for garnish
  • grated or shaved Parmesan for garnish
Cook Time: 30min

Cooking Instructions

  1. Preheat oven to 400°F.
  2. Season chicken with salt and pepper.
  3. Heat a large, oven proof pan or skillet over medium high heat. Cook the chicken about 3 minutes, until golden brown on one side. Flip and cook the other side for an additional 3 minutes. Transfer the chicken to a plate. Don’t worry if the chicken isn’t cooked completely through, it will finish cooking in the oven.
  4. Add the garlic and shallots to the skillet with the chicken juices and cook for one minute, stirring frequently. Add the bacon and cook until slightly crispy. Pour in the cream, chicken broth and Parmesan. Stir to combine and simmer until slightly thickened, about 2 to 3 minutes.
  5. Add the spinach and red peppers and cook until spinach is melted. Add the chicken back into the pan and drizzle the sauce over the chicken. Allow to simmer for an additional 2 minutes.
  6. Place the skillet in the oven for 5 to 8 minutes, or until the chicken is completely cooked through.
  7. Garnish with fresh parsley and shaved Parmesan, if desired. Serve over rice, pasta or with steamed vegetables.

Notes

  • Serve this recipe with rice, quinoa or steamed vegetables.

Cooking Up the Good Stuff

That Every Family Member Will Love

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Your recipes will come to life when you start with a great product! Choose Pine Manor Farms to prepare your favorite recipes with wholesome, naturally produced and processed chicken. We know your family will taste the difference!

Cooking Up the
Good Stuff

That Every Family Member Will Love

line divider

Your recipes will come to life when you start with a great product! Choose Pine Manor Farms to prepare your favorite recipes with wholesome, naturally produced and processed chicken. We know your family will taste the difference!

Cooking Tips

For Handeling and Preparing Chicken

Buying

    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling

    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:

Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours

Cooking Tips

For Handeling and
Preparing Chicken

Buying

    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling

    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:

Chicken Pieces Description

 

Bone-In Leg Quarters
Thighs
Breast/Split Breast
Internal Thermometer Temperate:
170°F
Approximate Cooking Time
(Per Pound) at 350°F:
15-20 minutes
15-20 minutes
20-25 minutes
Boneless Thighs
Breast/Split Breast
Tender Strips
Internal Thermometer Temperate:
165°F
Approximate Cooking Time
(Per Pound) at 350°F:
10-15 minutes
15-20 minutes
10 minutes
Whole Chicken Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
Internal Thermometer Temperate:
180°F
Approximate Cooking Time
(Per Pound) at 350°F:
1 – ½ hours
1 ½ – 2 ¼ hours