- 5-8 oz boneless skinless chicken breast
- 1 cup fresh spinach
- ½ cup tomatoes
- ½ yellow onion
- ½ tsp minced garlic
- 1 tsp olive oil
- Flatten and butterfly chicken breast.
- Brown chicken in ½ tsp olive oil and cook through.
- In a separate pan add ½ tsp olive oil and let heat.
- Chop spinach, tomatoes, onion, and garlic.
- Add to pan with oil and sauté until hot.
- Spoon spinach mixture into chicken breast, close breasts and give a flash fry to each side and serve.