Step 1

To butterfly the chicken breast, place it on a chopping board. Placing your hand flat on top of the chicken breast, use a sharp knife to slice into one side, starting at the thicker end and ending at the thinner point. Be careful not to cut all the way through to the other side. Open the breast so that it resembles a butterfly, about 1/2 inch (1 cm) thick. Season with salt and pepper.

Step 2

Heat a large skillet greased with ghee over medium-high heat. Once hot, add the butterflied chicken. Cook undisturbed for 5 to 7 minutes. Rotate the pan halfway through to ensure even cooking. Then flip the chicken over and cook for 1 minute. Transfer the chicken to a plate and keep warm.

Step 3

Wash the spinach and place in a salad spinner to drain.Note: You can use frozen & thawed spinach instead of fresh. Once thawed, squeeze out any excess water before adding to the pan.

Step 4

To the pan where you cooked the chicken, add the butter and minced garlic. Cook until fragrant for 2 to 3 minutes. Add the spinach and cook until wilted, for 1 to 2 minutes.

Step 5

Stir in the cream cheese, parmesan and capers and cook for another minute.

Step 6

Add back the chicken breasts and gently heat through.

Step 7

Serve while still warm or let it cool down and refrigerate for up to 4 days.