Brazil

Chicken breast

Butter

Salt

Black Pepper

Olive oil

Squeezed Garlic

Tomato Extract

Cream Cheese

Vegetable broth

Spinach

Cherry Tomato

Basil

Chicken with Spinach and Tomato

Corte o peito de frango ao meio, separando em 2 metades e tempere com sal e pimenta do reino dos dois lados. 
Sele as duas metades em um fio de azeite e manteiga.
Retire o frango e reserve. Com a frigideira ainda "suja" coloque o alho amassado refogue e acrescente o extrato de tomate. 
Tire a frigideira do fogo, acrescente o cream Cheese, o caldo de legumes e dissolva para formar um molho. 
Tempere com sal e pimenta do reino e acrescente o espinafre fateado.
Deixe ele murchar e coloque mais caldo de legumes.
Volte o frango  para a panela para terminar de cozinhar. 
Perto de desligar o fogo, acrescente os tomates cereja. 
Desligue do fogo, acrescente manjericão fresco e é só servir.


Cut the chicken breast in half, separating it into 2 halves and season with salt and pepper on both sides.
Seal the two halves in a drizzle of oil and butter.
Remove the chicken and set aside. With the frying pan still "dirty" place the crushed garlic and sauté and add the tomato paste.
Remove the skillet from the heat, add the cream cheese, the vegetable stock and dissolve to form a sauce.
Season with salt and pepper and add the spinach.
Let it wilt and add more vegetable broth.
Return the chicken to the pan to finish cooking.
Close to turning off the heat, add the cherry tomatoes.
Turn off the heat, add fresh basil and serve.


Chicken with Spinach and Tomato

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