Contest Chicken Breasts

Total Time: 4 hrs 30 mins Preparation Time: 4 hrs 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons honey
• 1/4 cup soy sauce
• 2 garlic cloves, minced fine
• 1/4 cup dry sherry
• 1/8 teaspoon ground cayenne pepper
• 2 boneless skinless chicken breasts, uncooked, cut in half crosswise
• 2 tablespoons olive oil
• 8 ounces baby carrots, fresh, grated
• 10 ounces frozen spinach
• 2 tablespoons olive oil
• to taste salt and pepper
• rice, cooked for four
• 2 ounces cheese, of choice (to garnish)

Recipe

• 1 combine honey, soy sauce, minced garlic, cayenne pepper, and dry sherry in a suitable container for marination.
• 2 cut chicken breasts in half crosswise.
• 3 add to the container with the marinade.
• 4 place in fridge for at least 4 hours ( overnight is best ).
• 5 grate baby carrots by hand or in food processor.
• 6 heat olive oil in large skillet ( cast iron is best ) on medium high heat.
• 7 remove chicken from marinade and pat dry.
• 8 place chicken in the hot oil and quick fry for about 10 minutes, turning often.
• 9 remove chicken from skillet and keep warm.
• 10 add additional oil to hot skillet.
• 11 add baby carrots, stir quickly for about 3 minutes.
• 12 add spinach, and stir quickly for an additional 3 minutes.
• 13 salt and pepper to taste.
• 14 return chicken to skillet and stir to heat through.
• 15 serve on bed of rice topped with cheese of choice.