Chicken with tomatoes and spinach
Preparation time: 1 hr and 10 min
1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 clove garlic, finely chopped
1/2 teaspoon dried oregano leaves
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup dry white wine or water
2 medium plum (Roma) tomatoes, sliced
1 bag (6 oz) fresh baby spinach leaves
1. In 12-inch nonstick skillet, heat oil over medium heat. Sprinkle chicken with garlic, oregano, seasoned salt and pepper. Add chicken to skillet; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165 F).
2. Stir wine into skillet. Top chicken with tomato slices. Cover; cook 2 to 3 minutes or until tomatoes are thoroughly heated.
3. Add spinach. Cover; cook 2 to 3 minutes longer or until spinach is wilted.