1 pound skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon minced fresh ginger root vegetables
1 tablespoon minced onion
1 teaspoon lemon zest
2 teaspoons garlic powder
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon crushed black pepper
1/4 teaspoon dried dill weed
1 pinch crushed red pepper flakes
1 (3 ounce) can crushed tomatoes with juice
8 fresh spinach leaves
Heat oil in large skillet over medium heat. Add chicken, and saute on both sides for about 5 minutes. Remove chicken from skillet; place in a large resealable plastic bag; seal bag, leaving 2 inches of space.
In a small bowl, mix together olive oil, ginger, onion, lemon zest, garlic powder, basil, crushed red pepper flakes, salt, oregano, salt, oregano and crushed black pepper.
Place chicken in a large bowl, and add water to cover. Cover, and refrigerate overnight.
While chicken is in refrigerator, place spinach in a medium bowl.
When chicken is cool, place in a medium bowl. Add chicken mixture, spinach, shrimp and white pepper. Mix well.
Return chicken to refrigerator.
Heat olive oil in a small skillet over medium heat. Add chicken mixture, and cook about 5 minutes on each side. Remove chicken from pan, and place in a large resealable plastic bag.
Transfer chicken mixture to a large resealable plastic bag, and seal. Add spinach, and toss.
Return chicken to pan, place skillet over medium heat, and add water. Saute about 5 minutes, turning occasionally. Serve chicken with salad dressing.
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