baby spinach leaves
skinless chicken breast
650 g, (4 x 180g fillets), fat trimmed
3 clove(s), crushed
tomato pasta sauce
400 g, (400g jar), tomato and onion
1 medium, thinly sliced
100 g, thinly sliced
- Heat half the oil in a deep ovenproof frying pan over medium-high heat. Cook spinach, stirring, for 3 minutes or until wilted. Transfer to a bowl.
- Heat remaining oil in same pan over high heat. Cook chicken for 3 minutes each side or until browned. Add garlic and cook for 1 minute or until fragrant. Add pasta sauce and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until chicken is cooked through.
- Meanwhile, preheat grill on high. Remove pan from heat. Carefully top chicken with spinach, tomatoes and cheese. Grill for 5 minutes or until cheese has melted and is golden. Sprinkle with basil.
- Meanwhile, boil, steam or microwave broccolini until tender. Drain. Serve with chicken and sauce.