iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Mushroom-Shallot Quiche

Ingredients:
1 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon cold water
1 large egg white, lightly beaten
1 1/2 tablespoons unsalted butter
1/3 cup chopped shallots (about 2 medium)
1/2 pound mushrooms, cut into 1/4-inch slices
5 teaspoons chopped fresh thyme, divided
3/4 cup whipping cream
2 large eggs
Pinch of salt
Pinch of ground black pepper
2 green onions (white and pale green parts only), thinly sliced
2 tablespoons finely grated Gruyère cheese

Instructions:
Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.
Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.
Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
Preheat oven to 350°F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.
Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.
Chipotle Deviled Eggs

Ingredients:
12 large eggs, 1/3 cup plus 2 tablespoons mayonnaise, 2 to 3 teaspoons finely chopped canned chipotle chiles*, 24 fresh cilantro leaves, *Available at some supermarkets, specialty foods stores, and Latin markets.

Instructions:
Place eggs in large saucepan. Add enough cold water to cover. Bring to simmer over high heat. Reduce heat to low; simmer gently 5 minutes. Remove from heat, cover, and let stand 10 minutes. Drain eggs; cover with ice and water and let stand until cold.
Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired. Using pastry bag fitted with 1/2-inch-diameter star tip, pipe filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.
Caramelized-Onion Dip with Cilantro-Garlic Pita Crisps

Ingredients:
2 tablespoons vegetable oil
3 cups chopped sweet onions (such as Vidalia or Maui; about 2 medium)
1 1/2 teaspoons garam masala
1 8-ounce container crème fraîche or sour cream (1 cup)
1/2 bunch fresh cilantro
1/4 cup extra-virgin olive oil
2 garlic cloves, crushed
6 pita breads
Chopped fresh chives

Instructions:
Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes. Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add garam masala; stir 1 minute. Transfer to small bowl and cool completely. Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. Do ahead Can be made 2 days ahead. Keep refrigerated.
Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.
Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. Do ahead Can be made 1 day ahead. Store airtight at room temperature. Sprinkle dip with chives; place on platter. Surround with pita crisps.
Buckwheat Blinis with Smoked Salmon and Crème Fraîche

Ingredients:
1/2 cup all purpose flour
1/3 cup buckwheat flour
4 teaspoons sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon (generous) salt
1 cup whole milk
3 tablespoons butter, cut into cubes
2 large eggs, lightly beaten
Melted butter
Crème fraîche
1 (4-ounce) package thinly sliced smoked salmon
Salmon roe
Fresh dill sprigs

Instructions:
Whisk first 5 ingredients in medium bowl.
Place milk and butter in small saucepan. Stir over low heat until butter melts and thermometer registers 110°F (if mixture gets too warm, cool until temperature returns to 110°F). Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours.
Whisk buckwheat batter to deflate; then whisk in eggs. Do ahead Can be prepared 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using).
Preheat oven to 200°F. Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes. Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes. Transfer to baking sheet. Tent with foil and place in oven to keep warm while cooking remaining blinis. Do ahead Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 350°F oven 5 minutes.
Arrange warm blinis on platter. Spoon 1 rounded teaspoon crème fraîche atop each. Top with smoked salmon. Garnish with salmon roe and dill sprigs and serve.
Chunky Sweet-Potato Soup

Ingredients:
3 tablespoons extra-virgin olive oil, plus more for serving
1 large onion, diced
1 medium fennel bulb, trimmed and sliced crosswise
1/2 garlic clove, minced
2 large fresh sage leaves, roughly chopped
2 large sweet potatoes (about 1 1/2 pounds), peeled and cubed
4 cups chicken or vegetable broth
Kosher salt and freshly ground black pepper to taste
2 tablespoons grated Parmesan

Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, fennel, and garlic and reduce heat to medium-low. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 10 minutes. Stir in the sage and cook 1 minute more.
2. Add the sweet potatoes to the pot and stir. Pour in the broth and bring the mixture to a boil, then reduce to a simmer and cook, covered, until the potatoes are fork-tender, 20 to 25 minutes. Season with the salt and pepper.
3. Transfer half of the soup to a blender and puree until smooth. Return to the pot and stir to combine.
4. Ladle the soup into bowls and drizzle with more olive oil. Sprinkle with the Parmesan and serve.
Sweet-Potato Pancakes with Honey-Cinnamon Butter

Ingredients:
1/4 cup unsalted butter, at room temperature
1 1/2 teaspoons honey
1/8 teaspoon ground cinnamon
2 large eggs
1 cup buttermilk, plus more if necessary
2 1/2 tablespoons vegetable oil
1 cup store-bought pancake mix
1 small pinch ground nutmeg
1 small sweet potato
boiled
peeled
and mashed (about 1 1/2 cups)

Instructions:
1. Beat together the butter, honey, and cinnamon until smooth. Transfer to the refrigerator until ready to use.
2. In a large bowl, whisk together the eggs, buttermilk, and oil. Stir in the pancake mix and nutmeg until just combined. Fold in the sweet potato. If the batter seems too thick, add more buttermilk until it reaches the desired consistency (it should be thick but still pourable).
3. Place a large, greased griddle or pan over medium-high heat. Working in batches, spoon the batter onto it and cook until the surface of the pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 1 to 2 minutes more. Serve, topped with the honey-cinnamon butter and a little maple syrup.
Sweet-Potato Gratins

Ingredients:
1 tablespoon unsalted butter, at room temperature
2 large sweet potatoes, peeled and thinly sliced (use a sharp knife, a mandoline, or a food processor with the slicing disc attached)
1/2 large Idaho potato, peeled and thinly sliced
1 cup heavy cream
1 pinch ground nutmeg
1 pinch freshly ground black pepper
Kosher salt to taste
3 ounces Gruyère
grated (about 1 cup)

Instructions:
1. Preheat oven to 400°F. With the butter, grease a 12-capacity muffin pan.
2. In a large bowl, toss together the sweet potatoes, Idaho potato, cream, nutmeg, pepper, and salt.
3. Layer the potato slices in each muffin cup until 3/4 full, then top off the muffin cups with any remaining cream. Sprinkle each gratin with some of the cheese. Cover the pan loosely with tinfoil and bake for 20 minutes.
4. Remove the tinfoil and continue to bake until the potatoes are fork-tender and the cheese is golden brown, 10 to 15 minutes more. Remove and let cool for 5 minutes before serving.
Apricot-Cherry Trifle

Ingredients:
6 ripe apricots, halved and pitted, 1 teaspoon fresh lemon juice, 2 tablespoon apricot nectar, 1/2 teaspoon vanilla extract, 1 angel food cake, cut into 1/2-inch slices, 2 1/2 cups nonfat plain yogurt, 1 cup bing cherries, halved and pitted

Instructions:
Cook first 4 ingredients in a medium saucepan over low heat for about 10 minutes or until apricots start to release juices. Remove from heat; set aside. Lay cake slices on waxed paper. Using a standard "rocks" glass, cut out 12 circles of cake. When apricots are cool, puree in blender 2 minutes or until smooth. Cover, and refrigerate 30 minutes. Stir yogurt into apricot mixture. Place a few cherry halves on the bottom of a rocks glass. Spoon 2 tablespoons yogurt-apricot mixture over cherries; cover with a slice of cake; repeat twice. Top with cherries and a drizzle of yogurt-apricot mixture.
Crab with Asparagus and Heirloom Tomatoes

Ingredients:
3 tablespoon extra-virgin olive oil, 2 tablespoon aged balsamic vinegar, Sea salt, Coarsely ground black pepper, 12 spears asparagus, ends trimmed 2 inches, Vegetable oil cooking spray, 2 shallots, minced, 8 heirloom tomatoes, seeded and diced, 2 cups crabmeat, chopped, 2 cucumbers, seeded and diced, 2 tablespoon finely chopped chives, 2 cups diced red, yellow or purple bell peppers, 2 tablespoon nonfat plain yogurt, Juice of half a lime, 2 tablespoon minced fresh cilantro

Instructions:
Turn on broiler. Whisk together oil and vinegar in a bowl. Season with salt and pepper; set aside. Place asparagus on a baking sheet with sides and spray with cooking spray; roll each spear until fully coated in oil. Broil asparagus 8 to 10 minutes or until spears begin to brown. Remove from baking sheet and set aside to cool. Meanwhile, combine shallots and tomatoes in a bowl. Season with salt and pepper; set aside. In a separate bowl, combine crabmeat, cucumbers and chives. Season with salt and pepper; set aside. Place bell peppers in a separate bowl; drizzle with 2 teaspoons reserved vinaigrette; set aside. In a separate bowl, combine yogurt, lime juice and cilantro. Season with salt and pepper; set aside. Chop asparagus into 1-inch pieces. Place tomato mixture on the bottom of each of 4 plates. Top with a layer of the crab; add a layer of peppers (save some for garnish), then asparagus. Top each with 1 1/2 teaspoons yogurt dressing. Sprinkle with peppers. Spoon remaining vinaigrette over salad.
Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette

Ingredients:
3 large heirloom tomatoes, halved
1/4 cup olive oil (plus some for brushing)
4 cups fresh arugula
2 1/4 cups yellow and green wax beans, blanched and cut into 1/2-inch pieces
2 1/4 cups fresh corn, cut from cobs
2 1/4 cups diced red bell peppers
2 1/4 cups halved cherry tomatoes
1 pound small cooked shrimp
1 tablespoons Champagne vinegar
1 1/2 teaspoons finely diced shallot

Instructions:
Heat oven to 350°F. Place tomatoes on a baking sheet with sides; brush lightly with oil. Roast 20 minutes; purée in a blender; strain. Refrigerate puree until cool, about 30 minutes. Combine next 6 ingredients in a bowl; toss. Add vinegar to purée; whisk in remaining oil and shallot. Pour 1/2 cup vinaigrette on salad; toss. Divide among 4 bowls. Season with salt and pepper.
Chicken-and-Summer-Squash Kebabs

Ingredients:
1 orange, juiced, plus zest
1 lemon, juiced, plus zest
1 lime, juiced, plus zest
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 cup olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks (16 pieces)
1/4 cup balsamic vinegar
1 red onion, halved, cut into 1-inch wedges
2 large zucchini, halved, cut into eighths
2 yellow squash, halved, cut into eighths
Coarsely ground black pepper
Vegetable oil cooking spray
5 cups arugula (or other salad greens)
2 cups cherry tomatoes
cut in half

Instructions:
If using wooden skewers, soak in water at least 20 minutes. Whisk first 5 ingredients and 1/4 cup oil in a bowl. Add chicken, arranging to make sure liquid covers all pieces. Cover with plastic wrap. Marinate 1 hour. Meanwhile, whisk together remaining 1/4 cup oil and vinegar and brush liberally on vegetables; reserve remaining liquid to use as salad dressing. On a wooden or metal skewer, thread (in any order you like) a piece each of onion, zucchini, chicken and squash, then repeat for remaining skewers. Season with pepper. Coat grill with cooking spray. Heat grill to medium-high heat. Cook kebabs about 7 1/2 minutes per side or until chicken is firm and cooked through. Toss greens with remaining oil and vinegar mixture. Add salt and pepper. Divide greens among 4 plates. Place 2 kebabs on each plate. Garnish with tomatoes and serve immediately.
Organic Carrot Soup with Ginger Essence

Ingredients:
1 1/2 tablespoons olive oil
1 cup thinly sliced leeks (white part only)
1/2 large white onion, diced (about 1 cup)
2 1/2 pounds organic carrots, chopped
2 cups vegetable stock
1 tablespoon chopped fresh lemongrass (or 2 teaspoons dried, tied in a piece of cheesecloth)
3 1/2 teaspoons minced fresh ginger
1 cup fresh carrot juice
1/2 cup light sour cream, plus 4 tsp for garnish
Coarsely ground black pepper
1 tablespoon chopped chives

Instructions:
Heat oil in a heavy-bottomed large stockpot on high heat until hot. Cook leeks and onion 2 to 3 minutes. Add carrots and 2 tbsp water. Cook, covered, 10 minutes, stirring occasionally. Add stock, lemongrass and 1 1/2 teaspoons ginger. Simmer about 30 minutes. Let mixture cool for 10 minutes, then pour into a food processor and purée. Add carrot juice and strain through a fine-mesh sieve. Discard pulp. (If not serving immediately, cool and refrigerate liquid.) Add sour cream and remaining 2 teaspoons ginger to strained liquid. Stir until completely incorporated. Heat 3 or 4 minutes over medium-low heat or serve cold. Season with pepper. Divide among 4 bowls. Garnish with chives and 1 tsp each sour cream.
Eggplant Dip

Ingredients:
1 1/2 large eggplants, halved, Olive oil cooking spray, 1 tablespoon olive oil, 1 spring onion, coarsely chopped, 1 clove garlic, minced, 1 1/2 heirloom tomatoes, coarsely chopped, 1/2 teaspoon hot paprika, 1 tablespoon plus 1/2 teaspoon plain lowfat yogurt, Coarsely ground black pepper, 1 tablespoon plus 1/2 teaspoon sliced basil

Instructions:
Heat oven to 350°F. Coat eggplants with cooking spray. Roast 1 hour. Scoop pulp into a sieve lined with cheesecloth; drain 1 hour. Remove pulp; purée in food processor; transfer to a bowl. Heat oil in a sauté pan over medium heat. Cook onion 5 minutes or until soft. Add garlic; cook 3 minutes or until soft. Add tomatoes and paprika; cook 3 to 5 minutes. Let cool. Stir yogurt into puree; add onion and tomatoes. Season with salt and pepper. Chill 30 minutes. Garnish with basil. Serve with raw vegetables
Panzanella

Ingredients:
3 large heirloom tomatoes, chopped into 1/4- to 1/2-inch cubes
1/2 medium cucumber, julienned and cut into 1/4-inch cubes
1/4 cup thinly sliced red onion
3 tablespoon fresh basil, torn into large pieces
3 tablespoon red wine vinegar
1 1/2 tablespoon olive oil
Sea salt
Coarsely ground black pepper
1/2 whole-wheat baguette, cut into 8 (1/2-inch-thick) slices
8 basil leaves

Instructions:
Toss first 6 ingredients in a bowl; season with salt and pepper; let stand 30 minutes. Drizzle 1 tablespoon liquid from mixture over bread; broil each side until golden; top with 2 tablespoon tomato mixture. Garnish with basil leaves.
Bloody Mary Martinis

Ingredients:
1 medium-sized piece fresh horseradish, peeled and julienned
20 black peppercorns
1 pint vodka (there will be leftover vodka)
5 cups chopped ripe tomatoes
1/2 teaspoon celery salt
4 celery stalks

Instructions:
Place horseradish and peppercorns in vodka bottle; seal; chill at least 24 hours. Purée tomatoes; drain with fine-mesh sieve; discard pulp. Add celery salt. Fill a shaker with ice; add 2 oz vodka (not peppercorns or horseradish), 1 oz tomato puree; shake. Strain into martini glass. Garnish with celery stalk.
Duck and Shrimp Gumbo

Ingredients:
1 (5 1/2- to 6-lb) Long Island duck (also called Pekin), excess fat discarded and duck cut into 6 pieces
1 tablespoon vegetable oil
1/2 cup all-purpose flour
2 medium onions, finely chopped (2 cups)
2 celery ribs, finely chopped (1 cup)
1 large red bell pepper, finely chopped (1 cup)
1 large green bell pepper, finely chopped (1 cup)
4 Turkish or 2 California bay leaves
2 teaspoons salt
6 cups reduced-sodium chicken broth (48 fl oz)
4 cups water
1 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 cup thinly sliced scallion greens (from 2 bunches)
1/4 teaspoon cayenne
Accompaniment: white rice

Instructions:
Pat duck dry, then prick skin of duck all over with tip of a sharp knife.
Heat oil in a wide 6-quart heavy pot over moderately high heat, then brown duck in 3 batches, skin side down, turning over once, 8 to 10 minutes per batch.
Transfer duck to a bowl and pour off and discard all but 1/4 cup fat from pot.
Reduce heat to moderately low, then add flour to fat in pot. Cook roux, stirring constantly with a wooden spatula or spoon, until well-browned (a shade darker than peanut butter), about 20 minutes. Add onions, celery, bell peppers, bay leaves, and salt and cook over moderately low heat, stirring occasionally, until vegetables are crisp-tender, 6 to 10 minutes. Add broth, water, and duck with any juices accumulated in bowl and bring to a boil, then reduce heat and simmer, uncovered, until duck is tender, 1 1/4 to 1 1/2 hours.
Remove gumbo from heat, then transfer duck to a cutting board with a slotted spoon and shred meat into large pieces, discarding bones and skin. Skim fat from surface of gumbo, then return duck to gumbo. Bring to a boil, then reduce to a simmer and stir in shrimp, scallions, and cayenne. Simmer gumbo until shrimp is just cooked through, about 2 minutes. Discard bay leaves. Serve gumbo over white rice.
Turkey Tonnato

Ingredients:
3 tablespoons black-olive tapenade
1 tablespoon finely grated fresh lemon zest
1 tablespoon finely chopped garlic
2 teaspoons finely chopped fresh rosemary
1 (4- to 4 1/2-lb) boneless turkey breast half with skin
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 cup dry white wine
1 (6-oz) can chunk light tuna in olive oil (do not drain)
1/2 cup extra-virgin olive oil
2 tablespoons water
1 tablespoon fresh lemon juice
2 teaspoons anchovy paste
Accompaniments: lemon wedges; capers; chopped fresh flat-leaf parsley
kitchen string; an instant-read thermometer

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Stir together tapenade, zest, garlic, and rosemary in a small bowl.
Arrange turkey, skin side up, on a work surface with narrower, pointed end nearest you. Determine which long side of the breast is thickest, then, starting from that side and holding knife parallel to work surface, cut breast horizontally almost in half, stopping 1 inch from other side. Open breast like a book. Season breast with 1 teaspoon salt and 1/2 teaspoon pepper. Spread tapenade mixture evenly on breast with the back of a spoon, leaving a 1-inch border on all sides. Starting from the side without skin, roll up turkey sideways, ending seam side down (skin will be on outside of rolled breast). Tie rolled turkey breast crosswise at 1-inch intervals with kitchen string. Pat roast dry, then sprinkle outside all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Heat olive oil (2 tablespoons) in a 12-inch heavy skillet until hot but not smoking, then brown turkey, turning occasionally, 8 minutes total. Transfer to a 13- by 9-inch roasting pan and add wine to pan. Roast turkey, uncovered, until a thermometer inserted diagonally 2 inches into thickest part registers 160°F, about 1 hour.
Transfer roast to a platter to cool, reserving pan juices. Cool roast completely, uncovered, then chill, tightly wrapped in plastic wrap, 2 hours.
Purée tuna (including oil), 1/2 cup olive oil, water, lemon juice, anchovy paste, and 4 tablespoons of reserved pan juices in a blender, stopping and scraping down sides as necessary, until very smooth. Transfer to a bowl and season with salt and pepper. Cover bowl with plastic wrap and chill until cold, about 1 hour.
Cut chilled turkey roast into 1/4-inch-thick slices, discarding strings, then top with chilled sauce. Bring turkey and sauce to room temperature, about 1 hour. Serve with lemon wedges, capers, and parsley.
Cheddar Chicken Tenders with Wilted Spinach

Ingredients:
2 tablespoons olive oil
1 1/2 cups Cheez-It Cheddar crackers (3 oz)
3/4 teaspoon black pepper
1 1/4 lb chicken tenders (not coated or cooked)
1/3 cup Dijon mustard
2 tablespoons unsalted butter
1 (12- to 16-oz) bag baby spinach
1/4 teaspoon salt

Instructions:
Put oven rack in lower third of oven and preheat oven to 475°F. Brush a large shallow baking pan with oil (2 tablespoons).
Pulse crackers in a food processor until finely ground, then transfer to a wide shallow bowl and stir in 1/2 teaspoon pepper. Toss tenders with mustard in a large bowl until coated, then dredge, 2 at a time, in cracker crumbs until evenly coated. Arrange tenders in 1 layer, without crowding, in oiled pan. Bake, turning over once, until golden brown, about 15 minutes total.
Meanwhile, melt butter in a 5- to 6-quart heavy pot over moderate heat, then cook spinach, covered, turning with tongs, until spinach is just wilted, about 2 minutes. Stir in salt and remaining 1/4 teaspoon pepper, then serve spinach with chicken.