Chicken Florentine

4 Boneless, Skinless Chicken Breast halves, pounded to 1/2 inch thickness
2 Tbsp. Olive Oil, divided
salt and pepper
10 oz. box Chopped Spinach, thawed and and squeezed dry
4 slices Sargento Deli Style Aged Swiss Cheese
1 can Peeled Crushed Tomatoes
1/2 cup Onion, chopped
2 cloves Garlic, minced
1/4 cup water
1/4 tsp. salt
1/4 tsp. pepper

Heat 1 Tbsp. olive oil in a large frying pan over medium heat. Sprinkle chicken with some salt and pepper and add to pan. Cook for about 5 minutes on each side or until no longer pink in center. Remove chicken to large serving platter.
Divide spinach evenly between the chicken breasts. press spinach down onto chicken with back of a spoon or with finger tips. Place 1 slice of cheese over top of spinach. Set aside.
Heat 1 Tbsp. olive oil over medium heat in same pan. Add onion. Cook for 5 minutes, stirring often, until softened. Add garlic. Cook and stir for 1-2 minutes, until fragrant. Add crushed tomatoes, water and salt and pepper. Stir. Bring to a boil. Boil uncovered for about 3 minutes until slightly thickened. Reduce heat to medium-low. Carefully place chicken breast halves on top of tomato mixture. Cover. Cook for 5-10 minutes until heated through and cheese is melted.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user MELIANICHOLS.