Ingredients
1 can (14-1/2 ounces) stewed tomatoes4 boneless skinless chicken breast halves (6 ounces each)2 teaspoons dried rosemary, crushed1/2 teaspoon salt1/2 teaspoon pepper4 teaspoons olive oil, divided1 package (6 ounces) fresh baby spinach2 garlic cloves, minced1 can (15 ounces) cannellini beans, rinsed and drained
Preparation
Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm.
In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken.
