Sun Dried Tomato and Spinach Medallions Recipe

Chef Kristina Rice is happy to share this recipe with you from the Daytime Kitchen!

Sundried Tomato- Spinach Medallions

Topped with Greeked Chicken tenderloins

 

MEDALLIONS:

  • 1 cup Fresh Spinach chopped
  • 1 ~ 3 oz package Sundried tomato chopped
  • 4 oz Feta Cheese crumbled
  • 2 cups Quinoa Cooked
  • ¾ cup Oatmeal
  • 3 Eggs
  • Salt and pepper to taste.
  • Cooking oil

Greeked Chicken tenderloin:

  • 1 # chicken tenderloins or (Chicken breast cut into long strips)
  • 1 Tbsp oregano
  • 1 lemon
  • Salt and pepper to taste
  • Cooking oil

 

  1. Combine all Medallion ingredients to make medallion mixture and chill in fridge for 30 minutes.
  2. In a separate bowl put washed and paper towel patted dry chicken pieces . put oregano in the palm of your hand and crush then add to bowl add 1-2 tbsp oil. Salt and pepper to taste. Set aside
  3. Add 2 tbsp of oil to pan wait a moment before adding chicken to pan.
  4. Sear chicken approx. 5-7 minutes until done
  5. Remove chicken from heat, squeeze juice from lemon onto chicken in pan, move around in pan and rest.

 

  1. Pre heat skillet on medium heat
  2. Remove mixture from fridge stir and form into 1-1 ½ “ patty place patty onto a sheet pan
  3. Add 2 -3 tbsp of oil to pan wait a moment before adding medallions to pan.
  4. Pan sear medallions on each side for 3 minutes or until toasted color
  5. Plate two medallions on plate
  6. Top with Greeked chicken
  7. (optional add- lemon wedges when serving)

 

 

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