Chicken Freschetta

Ingredients

• 1 lb chicken breasts, pounded to even thickness
• 3 Tbsp olive oil
• 1/4 cup white balsamic vinegar
• 2 cloves garlic, minced
• 3 roma tomatoes, chopped
• 1/4 red onion, chopped
• handful of fresh basil, chopped
• 1/2 lemon
• sea-salt, to taste
• pepper, to taste
• 2 tsp fresh grated parmesan

Directions

1. In a large ziploc or sealable glass bowl, combine olive oil, vinegar and garlic. Add chicken breasts, turning to coat. Marinate in refrigerator several hours or overnight.
2. In a small bowl, combine tomatoes, onions, and basil. Add a squirt of fresh lemon juice (set the lemon aside for later), 1 Tbsp olive oil, and salt & pepper to taste. Cover and refrigerate until ready to serve.
3. Heat a large skillet over medium high heat.
4. Add all the marinade and the chicken to skillet. Cook 5 minutes, then flip the chicken. Cook another 5 minutes or until chicken is no longer pink inside. Remove from skillet.
5. Add spinach to skillet, squeezing the remaining lemon juice over leaves. Stir often until soft and wilted (about 2-3 minutes).
6. Divide spinach between plates. Place chicken breast over spinach. Top with Bruschetta mixture. Sprinkle with fresh grated parmesan.
7. Serve.