Turkish Eggs
From the hot sauce on your eggs to the grape leaves at Friday lunch, Rana has been part of the meals that bring people together.
Ingredients
The Filling
- 1 teaspoon paprika
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan
The Rolling
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 cup chicken stock
Instructions
- Season the chicken with salt, pepper, and paprika on both sides.
- Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden, about 4 to 5 minutes per side.
- Transfer the chicken to a plate. Reduce the heat to medium and add the garlic to the skillet.
- Pour in the chicken stock and scrape up any browned bits from the bottom of the pan.
- Stir in the cream and parmesan, then simmer until the sauce thickens slightly.
- Add the spinach and sun-dried tomatoes and cook until the spinach wilts.
- Return the chicken to the skillet and spoon the sauce over the top.
- Simmer for 5 more minutes or until the chicken is cooked through. Finish with fresh basil and serve warm.