Simmered in a rich sauce made with coconut cream, Parmesan cheese, and garden-ripe cherry tomatoes, these butterflied chicken breasts really deliver on flavor.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
620 Calories
Recipe Instructions
Step 1
Heat oil in a large skillet over medium heat. Season chicken with cayenne, salt, and pepper. Add chicken to the hot skillet and brown for 4 minutes on each side. Remove chicken to a plate; it will not be cooked through yet.
Step 2
Add onion to the hot skillet; saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cherry tomatoes; cook until skins begin to wrinkle, about 2 minutes. Add spinach and cook until wilted, 1 to 2 minutes.
Step 3
Add coconut cream and Parmesan cheese; simmer for 7 to 10 minutes. Return chicken to the pan and simmer, basting with the sauce as it cooks, until the juices run clear, another 7 to 10 minutes.
Ingredients
3 tablespoons olive oil
salt and ground black pepper to taste
5 cloves garlic, minced
1 pinch cayenne pepper, or to taste
1 cup shredded Parmesan cheese
1 pint cherry tomatoes, halved
4 (4 ounce) skinless, boneless chicken breast halves, butterflied
