Although small in size at just 2 to 4 inches long, the jalapeno pepper packs a nutritional punch, with notable amounts of two important vitamins. Jalapenos are just one variety of chili pepper, a nightshade vegetable well known for a hot and pungent flavor. These little peppers derive their heat from a natural plant compound called capsaicin, which offers powerful health benefits. This recipe is a jalapeno-pepper themed variation of one my wife brought to my attention. I tried it out and it has quickly become one of my favorite meals. It's not difficult to make, and turns out quite delicious. Impress your friends with your chef skills by serving this meal. It looks so impressive, yet is so easy to make!
Ingredients
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1 jalapeno pepper, sliced into rings
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1 chicken breast, thawed and sliced lengthwise, thin
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1 cup spinach
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1 tomato, sliced
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1 slice provolone cheese
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2 tablespoons crubled feta cheese
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1 tablespoon Worcestershire sauce
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1 teaspoon fresh minced garlic
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Salt and chili pepper to taste
Directions
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Season the chicken with salt and pepper to taste, or with any other seasonings you may prefer.
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In a skillet, sear the chicken breasts, about 2 minutes each side, then reduce heat to low and cook until chicken is done throughout. Use a bit of cooking spray to avoid sticking.
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In a separate pan, cook the spinach until soft.
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Once spinach is done, transfer to a mixing bowl and toss with Worcestershire, feta cheese and minced garlic.
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Place spinach mixture atop the chicken breasts.
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Cover spinach with tomato slices and jalapeno pepper slices.
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Top with provolone cheese.
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Cover the pan until cheese is melted.
Check it out! I served mine with a side of corn jalapeno pepper mix, which is also so very easy to make!
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