Ingredients

• 4 boneless, skinless chicken breasts
• 75 ml Fresh Fri cooking oil
• 3 cloves garlic, minced
• 1 tomato diced.
• 200 g fresh spinach
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Preparation

1. 1

   Season the chicken on both sides with salt, pepper, dried basil, and dried oregano.

2. 2

   In a large skillet, heat 75 ml of Fresh Fri cooking oil over medium-high heat until hot but not smoking.

3. 3

   Add the chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

4. 4

   In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Add the diced tomatoes and cook for another 2-3 minutes until they start to soften.

5. 5

   Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.

6. 6

   Return the cooked chicken breasts to the skillet and heat through, spooning the tomato and spinach mixture over the chicken.

7. 7

   Remove from heat. Garnish with chopped fresh basil and sprinkle with grated Parmesan cheese, if desired. Serve hot.