Total Time:  30 Minutes

Ingredients

Yield:  4 Servings

• • 1 can (14.5oz) stewed tomatoes
  • 4 boneless, skinless chicken breast halves
  • 2 tsp dried rosemary, crushed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 tsp olive oil, divided
  • 1 pkg (6oz) fresh baby spinach
  • 2 garlic cloves, minced
  • 1 can (15oz) white kidney or cannellini beans, rinsed and drained

Directions:

1. 1. Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with meat mallet to 1/4 inch thickness. Rub with rosemary, salt, and pepper.
   2. In a large skillet, heat 2 tsp oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm.
   3. In the same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted.
   4. Stir in beans, tomatoes, and reserved juice; heat through. Serve with chicken.