• 2 chicken breasts
  • 2 tbsp flour
  • Salt and pepper
  • 1/2 tsp dried oregano
  • 2 tbsp Olive oil
  • 1 onion
  • 4 cloves garlic, minced
  • 1/2 cup diced sun dried tomatoes
  • 1/2 bell pepper
  • 1 tbsp tomato paste
  • 3 cups packed spinach
  • 1.5 cup whole milk
  • 1/2 cup parmesan
  • Salt and pepper
  • 1/2 cup chopped basil


Cut chicken breast in half lengthwise. Sprinkle breast with salt, pepper and oregano. Dredge in flour. Add 2 tbsp oil to a pan, when hot add chicken and cook over med/high heat until browned, about 5 minutes. Flip and cook for additional 5 minutes on the other side. Remove chicken from pan.

Add 1 tbsp oil. Then add chopped onion, garlic and pepper. Stir and cook for 3 minutes. Add sun-dried tomatoes, tomato paste and stir well. Add spinach and once wilted add milk, parmesan and salt and pepper. Return chicken to pan and heat through.

Sprinkle with chopped basil when served.

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