Chicken With Spinach and Tomatoes

The best dishes I have ever cooked were those that I didn’t plan in advance, the spontaneous ones. Like this one.
Two days ago I read a post on Facebook: “just came from the supermarket with lots of chicken and tomatoes, they were on sale! Any ideas?”
Not very sophisticated, but a great and healthy dish for lunch/dinner. Enjoy.

[Total time: 35 minutes, preparation: 10 minutes, coocking: 25 minutes]

Ingredients:

2 average size chicken breast
A bunch of fresh spinach
2 firm tomatoes
½ white onion
1 tbsp. of salt
2 tbsp. of olive oil
½ tbsp. of black pepper
½ tbsp. of dried oregano
¼ tsp. of ground nutmeg

[Improvising options: Spinach --> arugula (will take a few seconds to cook) | tomatoes → zucchini, orange, lemon]

the onion and season with salt, pepper and the nutmeg. It will take very short time until the spinach will “fall” and lose its liquids (less than a minute), then remove from the pan. The spinach will be a great complement to the chicken breasts.

Now to the chicken: salt and pepper the chicken breasts and sear them over high heat for 5 minutes on each side on a not stick iron pan (one that can get inside an oven).

Slice the tomatoes as thin as possible; I (carefully!) use the mandolin for that. Cover each of the chicken breast with 2 layers of the thinly sliced tomatoes and season with salt, pepper and the dried oregano.

Put the pan with the covered chicken breasts in an oven preheated to 400F. After 8 minutes, switch to a broil mode for additional 2-3 minutes. That’s it – the chicken is ready.
I had some tomatoes slices left, so I mixed them gently with some olive oil and salt. It was a great to have the tomatoes in two versions on the plate. Loved it.

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