Island Chicken on a Bed of Spinach
Kiy Note: This is my version, I have found various recipes for this all over the web but I have found that this is tastier and easier done my way!

1/15/2009: I made this tonight and realized that I had forgotten all about the cheese, hence the 'melt' part of the recipe. However, I made it without and it was just as good. In fact, we didn't miss it at all. So, saving the calories, I am reworking the name! Was: Chicken Melt Now: Island Chicken
Oh, and really, this is SO good. And for those that don't really like mustard (mom) you don't taste it. I had to add a bit more to get the mustard kick.

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Serves: 4

4 (6 ounce) boneless, skinless chicken breast halves (or equiv)
1 can of sliced pineapple –OR- 1 (1 pound) piece peeled, cored fresh pineapple, cut crosswise into serving slices
¼ cup Dijon Mustard
3 tablespoons honey
1 tablespoon canola oil
1 tablespoon lime juice
2 (10 ounce) bags baby spinach
Salt and pepper
2 tablespoons chopped toasted almonds (optional)

Rinse chicken and pat dry. Arrange chicken pieces and pineapple slices in a single layer on rack in a baking pan (I use a 9x13 pan).
In a small microwave-safe bowl, combine mustard, honey, oil, and lime juice. Spoon half of the mixture evenly over chicken and pineapple; set remaining mustard sauce aside. Bake chicken in a 450ยบ about 12 to 15 minutes.
Meanwhile, place spinach in a large frying pan or even a wok works well. Sprinkle with a tablespoon or so of water (sometimes I will use soy sauce, oyster sauce or fish sauce if the mood strikes). Cook over high med-heat, turning the spinach often, until leaves are softened/wilted (2 to 3 minutes). Season to taste with salt and pepper (or if you used one of the sauces, skip this). Pour spinach from pan into a colander, drain (some recipes say to press a spoon against the spinach to really get the water out, I don’t but some might way to).
Microwave remaining mustard sauce, stirring once, on high (100% power) for 30 to 45 seconds or until heated through.
To serve, top spinach with chicken and pineapple. Drizzle with sauce, sprinkle with nuts (optional).

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