[CH] Tonight's Dinner - Chicken Reinhart

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This was tonight's dinner - Chicken Rienhart. I
adapted it from a recipe in the Mt Desert Cookbook by
the Bar Harbor Jam Company. It is a wonderful
community book. All recipes are from local
restaurants. I did not go to this specific one.

Reinhart Dining Pavilion - on Eden Street in Bar
Harbor

I added some Aleppo Pepper to the spinach mixture and
it was excellent. Added just a little zip to the
mixture. Yummy.

                     *  Exported from  MasterCook  *

                             Chicken Rienhart

Recipe By     : adapted from Reinhart Dining Pavilion,
Bar Harbor, ME
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                       
Poultry

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   4                    boneless skinless chicken
breasts
   1      10 oz pkg     fresh spinach -- cleaned &
chopped
   1      small         onion -- chopped finely
   1      tb            dried oregano
   1      cup           provolone cheese -- grated
     1/4  cup           parmesan cheese -- freshly
grated
                        salt and pepper
   1      ts            Aleppo Pepper -- * see note
                        Topping:
          slice         provolone cheese

For spinach: Place washed & chopped spinach in a
microwaveable container. Place on HIGH and cook for 1
minute until wilted. Drain well and then squeeze out
the excess water. Let cool.

In a large bowl, combine the onion, oregano, Aleppo,
both cheeses, the spinach and salt and pepper. Mix
well.

Preheat a skillet over MED-HIGH heat. When hot, add
some vegetable oil. Let it heat up, not to smoking
though, and then add the chicken. Sprinkle it with a
bit of salt and pepper and cook on both sides until
golden. Remove from heat. 

Place chicken in an oiled casserole dish. Top with an
equal amount of spinach mixture and then a bit of the
cheese to top it. Bake, uncovered, for 15 minutes
until chicken is fully cooked. Check at 10 minutes. If
there is no pink when pierced, it is fully cooked.

Serve with broiled tomatoes.



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NOTES : Risa's notes:

* I added some chile to the recipe - Aleppo Pepper.
You can get it through Penzey's as I did. It is not
that spicy. Just adds a nice point of interest.

Original recipe calls for making the mixture and
stuffing it under the skin of the chicken pieces. If
you buy boneless skinless like I did, do as I did.

RisaG



		
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