What you'll need:
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil
- Crushed basil
- Fresh Spinach
- Sun dried tomatoes
- Italian seasoning/salt
- 1 tsp minced garlic
How to make it:
1. Thaw your chicken breasts. Once thawed, lay them on a paper towel or a plate. Cover them in seasoning, basil, and salt. Flip them and season the other side.
Note: You can decide how much seasoning and crushed basil you want to put on the chicken. I put on a decent amount to cover the chicken a little.
Another Note: You can choose to marinade the chicken for ten minutes in a sun dried tomato dressing (such a Kraft!) before seasoning.
2. Meanwhile, put your two tablespoons of olive oil in a skillet and turn heat on medium. Once your olive oil is hot enough (try flicking water on the skillet to see if it bubbles), place your chicken on the skillet. Cook each side for around 4 minutes (this depends on how hot your stove is, so check periodically to make sure it's not burning... or if you need to cook longer).
3. Once you flip the chicken to the other side to start cooking, add your spinach, sun dried tomatoes, and garlic. This will allow the flavors to marry.
4. After your chicken is thoroughly cooked, keep stirring the ingredients in the skillet. Then turn off your heat and enjoy!
I usually add rice pasta to this dish. I'll cut up the chicken and toss it in some spaghetti.
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