Lily's Chicken Knockoff
From icecreamuffin 13 years ago
- 1 hour 20 minutes to make
- Serves 6
So normally I'm not exactly gung-ho about restaurant chains, but I had my first Bonefish Grill experience the other night, and let me tell you: it was THE BEST meal I have had in a long time. Anyway, I was craving it again less than a week later, so I decided to try and recreate it at home. Read more .I think I came pretty close ;) I tried to stay as accurate to what I ate as possible. Why fix something that isn't broken, right? See less
Ingredients
- 1 cup uncooked jasmine rice, rinsed shopping list
for the chicken
3 large boneless skinless chicken breasts, thawed & halved- equal parts freshly ground black pepper, garlic powder, italian seasoning shopping list
- 1/2 part salt shopping list
- olive oil shopping list
- a pad of butter shopping list
- 1 lb fresh baby spinach (will yield about 1 cup cooked) shopping list
- 1 large garlic clove, minced shopping list
- 6 oz fresh goat cheese shopping list
for the lemon basil sauce
- 1 small jar artichoke hearts (about 10 quartered pieces) shopping list
- 1 lemon, zested & halved shopping list
- 2 Tbsp freshly chopped basil leaves shopping list
- 3/4 cup chicken stock shopping list
- 1/2 cup white wine (I used Riesling, slightly dry; slightly sweet) shopping list
- 3 Tbsp flour shopping list
for the honeyed spaghetti squash
- 1 small spaghetti squash (about 4 lbs) shopping list
- 2 Tbsp pure local honey shopping list
- 1 tsp dark brown sugar shopping list
- 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder shopping list
How to make it
for the honeyed spaghetti squash
- Preheat the oven to 400 degrees Fahrenheit. Cut the squash in half long-ways with a large heavy knife (good luck). Scoop out the seeds and rub the inside with olive oil and seasonings. Place cut-side down on a baking sheet and bake for 35-40 minutes, or until fork tender. Spoon out the flesh into a bowl and mix in the honey & sugar. Add more s&p to serve.
- Meanwhile, prepare the rice.
for the chicken
- Heat olive oil in a dutch oven over medium high heat. Sprinkle chicken evenly with the seasonings and sear about 2 minutes on each side, or until golden. Turn the heat to medium low, and deglaze with a splash of your wine. Cook until chicken is done all the way through; mine took a good 20 minutes. Remove chicken from the pot and set aside.
for the lemon basil sauce
- Once the chicken is removed, stir in the rest of the wine and add the chicken stock, lemon zest, juice of the lemon, and basil. Make sure to scrape up all those little yummy bits left from the chicken. Stir in the flour and cook off for about 5 minutes on low. Adjust seasonings accordingly. Add the artichoke hearts, drained, to the sauce just before serving.
- Meanwhile, heat a splash of olive oil & the pad of butter in a large pan, along with the minced garlic. Add in the spinach and cook until it is nicely wilted.
- To Serve:
- Make a bed with the rice, and pour a bit of the sauce over it. Place a piece of chicken on the rice, top with the spinach and a generous slice of fresh goat cheese. Pour more sauce over the top, making sure to include some artichoke hearts. Serve the squash alongside, and top everything with more freshly ground black pepper. Serve with Riesling.
The Rating
Reviewed by 1 people-
It was tasty! I'm a saucy girl so I would probably double the sauce ingredient quantities.
BillieD
in loved it
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