This was one of those dinners where I just used whatever I had lying around, and it turned out amazing! 

I didn't keep exact measurements, but here what I did...

Season Boneless/skinless chicken breasts with the following (you can season the chicken, cover and let sit in the fridge for an hour or just season and pan fry):

  • Garlic salt
  • Pepper
  • Cayenne pepper
  • Oregano
  • Parsley

Pan fry the chicken breasts in EVOO until cooked through. Remove from pan.

Combine the following in a bowl:

  • 1 can of quartered artichoke hearts
  • Sun-dried tomatoes (and pour a bit of the juice from the container in the bowl)
  • Minced garlic
  • Capers
  • Parsley
  • Oregano
  • Cayenne pepper
  • Black Pepper
  • About a tablespoon of Ken's Lite Sun-dried Tomato Dressing

De-glaze the hot pan where you cooked the chicken with white wine & add a little more EVOO to the pan. Then add 1/2 a sweet yellow onion chopped and sauté until translucent. Then add the mixture from the bowl and sauté. Then add spinach (as much as you want) and sauté.

Then add the chicken back in the pan, covering the breasts with the sauté vegetables. Then put Kraft Mozzarella 2% shredded cheese on top of the chicken breast with the vegetables. Place the lid on the pan to melt the cheese. You can always leave off the cheese, but who can say no to cheese?

Super simple and delicious. I served it with corn on the cob (one of my summer favorites!) It took me less than 30 minutes from preparation to plate.