1 pint Grape Tomatoes
16 or so Kalamata Olives, pitted, if preferred
3 Tablespoons drained and rinsed Capers
3-4 Tablespoons Olive Oil
4 boneless, skinless Chicken Breasts, approximately 6-7 oounces each
1 small bag of Spinach
Preheat oven to 475 degrees (or for convection oven 450 degrees).
Rinse chicken and pat dry. Season both sides with salt and pepper and rub with the cut side of a halved garlic clove. Heat a large ovenproof skillet over medium high heat until hot. Add the olive oil until very hot but not smoking. Place chicken in skillet and sear until golden brown on each side, no longer than 4 minutes.
Add tomatoes, capers, olives and transfer skilled to oven. Roast until chicken is cooked through and tomatoes have softened - approximately 15-18 minutes.
While the chicken is roasting, heat a medium skilled with 1 Tablespoon of olive oil. Once hot, put spinach in pan and continue to do so until all is used. Spinach will wilt in a very short time.
Divide wilted spinach between 4 warmed plates and spoon on the chicken mixture.
Serve with a Caesar Salad
Can serve with a Sauvignon Blanc Wine