This started as one of those “shop the sale” dinner ideas and included a happy accident! Grape tomatoes were on sale and so were individually packaged chicken breasts, so I was thinking of a way to use them both and this came to me. I meant to buy the plain ones, but I bought the Italian seasoned ones and they really worked for this recipe. After the stuffed zucchini, you may be worried that I’m going to start posting really complicated recipes, but this is back to the quick and easy!
Chicken with Spinach and Tomatoes – serves 2
2 tablespoons oil
1 teaspoon minced garlic
1 onion, diced
2 Italian seasoned chicken breasts (see note)
1 bag baby spinach
1 box (8 oz.) grape tomatoes
1/2 teaspoon garlic powder
Salt and pepper to taste
1/4 cup chicken stock
1 tablespoon Parmesan cheese
Mince garlic, dice onion, and cut chicken breasts into 1/2 inch squares. If you’re like me and you don’t like stems on your spinach, remove them.
Heat large skillet over medium-high heat. Add two tablespoons oil and swirl to coat pan. Add garlic and onion and saute about two minutes, stirring often to avoid burning. Add chicken pieces and cook for ten minutes.
Add spinach, tomatoes, garlic powder salt, pepper, and chicken stock. Cook for about five minutes or until spinach is wilted and the tomato skins are starting to pucker. Remove to serving platter and top with Parmesan cheese.
Note: if you can’t find or don’t want to use the Italian seasoned chicken breasts, marinate plain thin sliced chicken breasts in Italian salad dressing for 1/2 hour.
Here’s to happy accidents!
