Instructions

Preparation:

1. For the sautéed chicken: Take one chicken breast and place in a large freezer bag. With a heavy object (olive oil bottles work well) pound the chicken breast flat to about 1/2 “ thick. Complete with the second chicken breast, then salt and pepper both sides.
2. Heat up a sauté pan to medium high heat with 1 tbsp of olive oil. Once the pan is hot, place both chicken breasts in the pan. Cook 5 minutes then flip to the other side. Reduce the heat to medium after the second five minutes. Cover and finish cooking for approximately 10 more minutes. To check for doneness, use a meat thermometer- chicken will be done when it reaches 160 degrees F internally.
3. Once the chicken is cooked, place on a plate and cover with aluminum foil. Place1 tbsp more olive oil in pan. Add bag of raw spinach in pan (may have to do in small additions at a time – the spinach will shrink) and allow to wilt. Once spinach has wilted, add artichoke hearts and julienned sundried tomatoes.

For assembly:

1. Spread goat cheese on one side of chicken breast, then top with half of the vegetable mixture. *for a spin on the recipe – try grilling the chicken for added flavor!