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Garlic Scape and Spinach Salsa with Chicken

Spring 2012
201202025.jpg
food and drink

BY: Lucy Waverman

If scapes are not available for this recipe use ½ cup (125 mL) basil pesto and combine it with the spinach. If baby spinach is not available, use thinly sliced regular spinach. Serve this dish with rice and, for a beautiful colour combination, roasted baby beets. This salsa is also delicious over salmon; ask the fishmonger to cut the salmon into 4 oz (125 g) pieces. For an alternative presentation, make the salsa and toss with cooked pasta, adding a little pasta water to thin out the sauce.

SALSA
2 cups (500 mL) baby or other spinach, rinsed and dried
½ cup (125 mL) chopped garlic scapes
¼ cup (60 mL) grated Parmesan cheese
¼ cup (60 mL) olive oil
2 tbsp (30 mL) butter
Salt and freshly ground pepper

CHICKEN
1 tbsp (15 mL) olive oil
4 boneless, skinless chicken breasts, each about 6 oz (200 g)

1 Preheat oven to 450°F (230°C).

2 Place spinach, scapes and Parmesan cheese in food processor. Pulse until mixture is chunky. With machine running, pour in olive oil. Process until mixture is smooth. Add butter, salt and pepper.

3 Heat oil for chicken in nonstick skillet. Season chicken with salt and pepper. Fry 2 minutes per side or until browned. Place chicken onto baking sheet. Spread each breast with 2 tbsp (30 mL) salsa. Bake 7 to 10 minutes or until chicken juices are clear. Place on 4 plates.

4 Serve any extra salsa in a dish for people to help themselves.

Serves 4

What to Serve

LCBO#:215814
$14.90  
201202025.jpg
food and drink

Garlic Scape and Spinach Salsa with Chicken

Spring 2012

BY: Lucy Waverman

If scapes are not available for this recipe use ½ cup (125 mL) basil pesto and combine it with the spinach. If baby spinach is not available, use thinly sliced regular spinach. Serve this dish with rice and, for a beautiful colour combination, roasted baby beets. This salsa is also delicious over salmon; ask the fishmonger to cut the salmon into 4 oz (125 g) pieces. For an alternative presentation, make the salsa and toss with cooked pasta, adding a little pasta water to thin out the sauce.

SALSA
2 cups (500 mL) baby or other spinach, rinsed and dried
½ cup (125 mL) chopped garlic scapes
¼ cup (60 mL) grated Parmesan cheese
¼ cup (60 mL) olive oil
2 tbsp (30 mL) butter
Salt and freshly ground pepper

CHICKEN
1 tbsp (15 mL) olive oil
4 boneless, skinless chicken breasts, each about 6 oz (200 g)

1 Preheat oven to 450°F (230°C).

2 Place spinach, scapes and Parmesan cheese in food processor. Pulse until mixture is chunky. With machine running, pour in olive oil. Process until mixture is smooth. Add butter, salt and pepper.

3 Heat oil for chicken in nonstick skillet. Season chicken with salt and pepper. Fry 2 minutes per side or until browned. Place chicken onto baking sheet. Spread each breast with 2 tbsp (30 mL) salsa. Bake 7 to 10 minutes or until chicken juices are clear. Place on 4 plates.

4 Serve any extra salsa in a dish for people to help themselves.

Serves 4

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