Sun Dried Tomato Chicken With Artichokes And Spinach Recipe

Ingredients

4 organic boneless skinless chicken breast halves

1 large jar sun-dried julianne tomatoes in oil

1 jar or can of artichoke quarters

1 bag of baby spinach

Garlic powder

Preparation

Cut the chicken breast in half to make them thinner. Add them to a stainless skillet prepped with a drizzle of extra virgin olive oil sitting on medium heat. Cook chicken about three to 4 minutes on each side until it starts to brown. Add a sprinkle of garlic powder to each chicken breast.Add the jar of sun-dried tomatoes in oil to the pan and simmer for about 12 minutes. Add the can/jar of artichokes and cover and simmer for another 12 or so minutes. This dish can sit on warm heat for a while if need be. Right before serving add a bag of organic baby spinach and toss with tongs until the spinach is slightly wilted. Remove and serve.