2 Chicken Breasts
2 Vine Ripened Tomatoes
Italian Cheese (mozzarella, parm, etc. - use whatever you prefer)
Place the chicken breasts, pesto (as much as you'd like to thoroughly coat the chicken), salt and pepper in a plastic bag and let sit for about 30-45 minutes.
Once they have marinated to your liking, place the breasts in the oven on 350 for 15 minutes, or until chicken is still a bit pink inside.
Place sliced tomatoes on the chicken and return to oven.
Once the chicken is pretty much cooked, coat with cheese and return just long enough for the cheese to melt.
1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Sea or kosher salt, optional
Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned.
Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes.
Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted.
Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
Personally, I don't use the butter in the spinach recipe - just the olive oil and lemon juice. Everything for this meal is easy to make and takes no time - not to mention delish!