17 May 2012

Italian Chicken

Italian Chicken

2 T olive oil
2 boneless, skinless chicken breasts
2 T Italian herb seasoning
1 cup Nature Sweet Cherubs tomatoes
1 cup Cara Mia marinated artichoke hearts
1 lb. organic baby spinach
1 elephant garlic clove (or 3 garlic cloves)

Heat 1 T olive oil in a skillet. Slice chicken breasts lengthwise and coat with Italian herb seasoning. Cook over medium-high heat for two minutes and then turn. Cook two more minutes, and then flip to third side. After two minutes, add tomatoes and artichoke hearts, cover with lid, and turn heat to low. Meanwhile, heat one Tablespoon olive oil in a large frying pan. Finely dice one section of elephant garlic and toss in. Cook two minutes, stirring once or twice, and add baby spinach. Cover with a lid and cook two more minutes. Add sea salt and freshly ground black pepper and stir. Cook two more minutes, or until all the leaves are wilted. If you are a multi-tasker, this meal can be on the table in under fifteen minutes. Put the spinach on the plate first, stack two pieces of chicken on top, and ring with tomatoes and artichokes.

It looks fancy and is really easy. And inexpensive. And healthy. I almost feel like I cheated somehow. Hey honey, I just saved us forty dollars and a twenty minute wait for a table. Can I go get a pedicure?