©1999 UPDATED:2018
AuthorDartagnan"quick seared and then baked marinated chicken, asparagus spears and fresh spinach, transform weeknight dish to front and center at any gathering"</h2"
NOTE: You are going to season the chicken for marinating, then rinse and season again before searing. That’s why it says twice. It’s very important that you rinse the chicken extremely well after marinating, then re-season.
Place rinsed chicken in small container, season first round with Counter Seasoning, Cavender’s and Sumac. Cover with buttermilk and rub in well. Now top with salt and Hot Sauce. Cover and let marinate 2-4 hours.
Remove chicken from marinade and rinse 2-3 times thoroughly. Then rinse again. Dry completely and re-season with Counter Seasoning, Cavender’s and Sumac.
Preheat oven to 350°
NOTE: Sear as hot as you can for as short as you can. You don’t want to cook the chicken, just sear it.
Heat griddle or heavy skillet to high heat. Add scant amount of desired fat and let come to temp. Carefully place pieces pretty side down and press to get as much surface as possible to metal. Don’t touch for 2-3 minutes, or until chicken releases from griddle or pan. Turn and sear 2 minutes. Remove to platter or bowl, saving any fat from pan.
Prep casserole dish wiping the inside with reserved far or olive oil to coat. Next add garlic cloves, then spinach, pressing down to get it all in.
Lay seasoned chicken (pretty side up) down the middle and asparagus down each side. Drizzle white wine and any liquids in the chicken platter over the asparagus and spinach and add divided pats of butter.
Cover and bake 20 minutes. Uncover and bake 15 more. Increase temperature to 425° and place desired amount of Swiss cheese on top of each piece. Let melt well, 2-4 minutes.
Remove and tent for 5 minutes.
Ingredients
Directions
NOTE: You are going to season the chicken for marinating, then rinse and season again before searing. That’s why it says twice. It’s very important that you rinse the chicken extremely well after marinating, then re-season.
Place rinsed chicken in small container, season first round with Counter Seasoning, Cavender’s and Sumac. Cover with buttermilk and rub in well. Now top with salt and Hot Sauce. Cover and let marinate 2-4 hours.
Remove chicken from marinade and rinse 2-3 times thoroughly. Then rinse again. Dry completely and re-season with Counter Seasoning, Cavender’s and Sumac.
Preheat oven to 350°
NOTE: Sear as hot as you can for as short as you can. You don’t want to cook the chicken, just sear it.
Heat griddle or heavy skillet to high heat. Add scant amount of desired fat and let come to temp. Carefully place pieces pretty side down and press to get as much surface as possible to metal. Don’t touch for 2-3 minutes, or until chicken releases from griddle or pan. Turn and sear 2 minutes. Remove to platter or bowl, saving any fat from pan.
Prep casserole dish wiping the inside with reserved far or olive oil to coat. Next add garlic cloves, then spinach, pressing down to get it all in.
Lay seasoned chicken (pretty side up) down the middle and asparagus down each side. Drizzle white wine and any liquids in the chicken platter over the asparagus and spinach and add divided pats of butter.
Cover and bake 20 minutes. Uncover and bake 15 more. Increase temperature to 425° and place desired amount of Swiss cheese on top of each piece. Let melt well, 2-4 minutes.
Remove and tent for 5 minutes.