Chicken Florentine

I serve this one with a side of couscus made with low sodium chicken broth.

1 tsp olive oil4
4oz boneless, skinless chicken breasts
14 oz can crushed tomatoes
1 tsp oregano
1 tsp dried basil or 1 tbsp fresh basil
10 oz fresh spinach
2 tbsp freshly shredded parmesan cheese
Sea salt and fresh ground black pepper to taste

Instructions:
1. In a large skillet over medium-high heat, heat the oil and cook chicken until lighly browned on each side, approximately 6 minutes.2. Rduce heat to medium and stir in tomatoes, oregano and basil; place spinach on top of the chicken and cover tightly.3. Simmer, stirring occassionally, until chicken is cooked through, approzimately 15 more minutes. Serve topped with a little parmesan cheese.

Nutrients per serving: Calories: 186, total fats:4g, saturated fat: 1g, Trans fat: 0g; Cholesterol: 67mg, Sodium 336 mg, Total carbohydrates: 9 g, Dietary Fiber: 2g, Sugars: 0g, Protein: 30g, Iron: 3mg