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Fountain of Youth Datil Pepper Marinated Chicken with Spinach

Serves: 2
Prep time:  4 hours or more to allow time for marinating chicken (This is perfect to make the day before!)
Cook Time:  approximately 1 hour baking time
Prep Time 4 hrs
Cook Time 1 hr
Cuisine Chicken & Poultry
Servings 2

Ingredients
  

  • 2 large boneless, skinless chicken breast halves
  • 3/4 cup sour cream (can use low-fat sour cream if you like)
  • 2 Tablespoons lemon juice
  • 2 Tablespoons OSA Gourmet Fountain of Youth Datil Marinade
  • 2 teaspoons Old St Augustine Seasoning Blend of choice, divided: Datil Zest Citrus Blend or Datil Jerk Jamaican Seasoning
  • 1/2 teaspoon black pepper
  • 3/4 cup crushed butter-flavored crackers (I used Ritz)
  • 15 oz bag of fresh spinach, washed, dried and chopped if desired
  • 1/4 to 1/2 cup butter, melted, divided

Instructions
 

  • In a large shallow bowl or large zip top bag, combine sour cream, lemon juice, Fountain of Youth Datil Marinade, 1 teaspoon of the Old St Augustine Seasoning blend of your choice (Datil Zest or Datil Jerk) and black pepper.
  • Add chicken and turn to coat well.
  • Cover and refrigerate at least 4 hours.
  • Preheat oven to 350 degrees Fahrenheit.
  • While oven is heating, combine crackers and remaining OSA Gourmet Seasoning Blend (Datil Zest or Datil Jerk) in a large zip top bag or another bowl.
  • Drain chicken, discarding marinade.
  • Shake or dredge chicken in cracker crumb mixture.
  • Place spinach on bottom of baking dish.
  • Place cracker crumb topped chicken breasts on top of spinach.
  • Drizzle top of chicken with half of the melted butter.
  • Bake, uncovered, at 350° for 30 minutes. Drizzle with remaining butter; bake 30 minutes longer or until juices run clear and internal temperature of chicken reached 165 degrees.