Oh my, the freshness of both the chicken and the spinach, mixed together with the rest of the ingredients makes this recipe mouth watering from the get-go!

Ingredients:

• 1 tablespoon olive oil
• 3 garlic cloves, chopped
• 2 (8-ounce) boneless, skinless chicken breasts, halved
• 8 ounces fresh baby spinach
• 2 tablespoons balsamic vinegar
• 1/3 cup low-sodium chicken broth
• 1 cup low-sodium canned chopped tomatoes with juice

Instructions:

1. Place olive oil in large skillet over medium temperature until oil is heated.
2. Add chopped garlic cooking for 1 1/2 minutes.
3. Add the chicken & cook it for approximately 5 minutes. Then turn the chicken & cook other side until the chicken is done & the juice runs clear. Once chicken is cooked through, remove from pan & place on separate plate.
4. Place the spinach in same skillet and cook 2 minutes until wilted. Place the spinach in a separate bowl.
5. In the same skillet add the vinegar & the chicken broth. Stir with a wooden spoon, making sure to mix together well. Be sure to get all the drippings from pan mixed in also.
6. Once mixed add tomatoes including the juice & simmer on low heat for 7 minutes.
7. Remove skillet from the heat.
8. On single serving plates spread a layer of spinach. Place chicken in middle of spinach bed & cover with sauce.