Ingredients
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 (about 1 cup)
1
bag (6 oz) fresh baby spinach leaves (about 3 1/2 cups)
Preparation
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).
Stir wine into skillet. Top chicken with tomato slices. Cover; cook 2 to 3 minutes or until tomatoes are thoroughly heated.
Add spinach. Cover; cook 2 to 3 minutes longer or until spinach is wilted.
