• Cooking Time: 15-20
  • Servings: 2
  • Preparation Time:


I just made this for a date the other evening...it was impressive, not only to me, but my date. If you're looking for love, or just plain hungry...give this a try.


  • 2 large chicken breasts, butterflied
  • 1 package fresh baby spinach
  • 2 cloves garlic
  • 1/4 cup sundried tomatoes
  • 4 slices of pancetta
  • salt and pepper to taste
  • Lemon Cream Sauce
  • 1 cup of half and half
  • 2 tbsp of butter (you can substitute out the butter, but you'll need the fat from the half and half for the cream sauce to work)
  • Juice from half a lemon
  • 1 tbsp grated parmesean cheese (dont bother with the fancy stuff...he won't know real parmesean from the kind you shake out)
  • 1/4 tsp red pepper flakes
  • 1/4 tsp thyme
  • salt to taste


  • Salt and pepper chicken.
  • Saute spinach with a little olive oil, add garlic, tomatoes, and pancetta till cooked down completely.
  • Stuff in chicken breasts and place on a hot grill pan for 10 undisturbed minutes on both sides.
  • Remove grillpan from heat and place in a 325 degree over to make sure the inside cooks for another 5-10 minutes, or until the sauce is done.
  • The spinach will keep it nice and moist.
  • Sauce:
  • Add all ingredients, bring to a boil. Wisk consistently.
  • Lower temperatures and let sauce thicken slowly while the chicken is cooking.
  • Drizzle chicken with sauce.
  • Serve chicken and sauce over a bed of rice and voi'la!
  • Instant date...or at least you'll get a second one for sure.

Categories: Broil/Grill  Main Dish  Poultry 
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