INGREDIENTS
- 4 chicken breasts
- Garlic powder
- Chicken Bullion
- 1 stick butter
- Cajun seasoning
- Rice
- Chicken broth
- Spinach
STEP 1
Rinse your chicken breast in cold water and place in a bowl. If breasts are thick feel free to butterfly them for even cooking.
Next season your chicken with garlic powder, cajun seasoning, tsp of chicken bullion powder and salt. Mix and set to the side. (This can also be done ahead of time and left to marinate if you like)
STEP 2
Prepare your rice as normal substituting chicken broth for the water. Rough chop 2-3 cups of spinach. I use store bought bag spinach in the produce aisle.
Next place your spinach in with the rice, along with 2 tsp of garlic powder and 1 tsp of chicken bullion powder. (Adjust as you wish to your taste adding more or less)
Cook rice as normal.
STEP 3
Place 3 tbsp of butter (not margarine) in your skillet. Heat should be on medium as you slowly melt your butter. Your butter should be a soft brown color, but not burnt. Warning… your house is about to smell like heaven and your family will come running!
Once your butter is brown in color and not yellowish. Place your chicken breast in the pan. You may add a pinch more seasoning at this stage if you like. Cook chicken as normal until done, spooning butter over chicken as it cooks.
Once chicken is done place on serving dish and repeat for any remaining chicken.
STEP 4
Once complete take 2 tbsp of butter and place in pan. Cut heat off and let butter melt. The butter will take on all that flavor of the bottom of the pan. Once you have plated your dish, drizzle/spoon the butter over your chicken and rice and serve.
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