6 Boneless Skinless Chicken Thigh
1 Regular Bottle of Italian Dressing
2 - 3 TBS of Olive Oil
1 LB of Spinach (Washed and Trimmed)
1/2 Cup Heavy Cream
1/2 a Large Yellow Onion
2 Cloves Garlic
2 TBS Cream Cheese
1 Cup Monterey Jack Cheese
Marinate the chicken in the Italian dressing. You can place it in a tupperware, or a freezer bag, for a minimum of 4 hours, but preferably overnight.
Dice the onion, and place it into a bowl. Mince the garlic and place it into the same bowl. Wash and tail the spinach, which can be left on the cutting board, or placed in a separate bowl if you are also preparing a few stalks of asparagus. Tail the asparagus, and chop into small pieces, and place in with the onion and garlic.
Heat up your grill and when ready go ahead and start the chicken. I usually cook on a medium-high flame turning over once a little more than halfway through. Approximately 15–20 minutes total cooking time.
While the chicken is cooking, go ahead and start a 10–12" deep fry pan on a medium high heat. As it comes up to temp, add the olive oil, and lower the temp to medium. Add the onion, garlic, and asparagus mix, tossing to evenly coat and begin to cook.
Add the spinach, and stir around until it’s time to go check on the chicken. After the chicken is turned, the spinach should be about reduced, and mixed well with the sautéd vegetables.
Add in your heavy cream, and stir. When the temperature comes back up, add in the cheeses, turn off the heat and stir it about. The chicken should be about done now, check it, and if ready, bring inside.
You can place the chicken on top or on bottom of the mix, or in individual bowls.
This can be mixed with pasta for added possibilities.