Chicken with Sun-Dried Sauce and Baby Spinach Salad

We tend to shy away from beef in our house because of the negative affects it has on some our bodies. We end up eating a lot of chicken because there are so many different ways to serve it up before we get totally sick of it. This particular dish is packed with fresh flavors. I served it up with some Fresh Sourdough bread from our local farmers market.

Ingredients:

4 Chicken Breasts

1 bunch of Baby Spinach

1/4 Diced Onion

1 Cop Julienned beets

1/4 Cup Cold Pressed Italian Vinaigrette

4 cloves of garlic minced and roasted

1/4 Cup sliced Sun-dried tomatoes

1/2 Cup Heavy Cream

1/2 tsp garlic powder

2 Tbsp Tuscan Sun Spice Blend

Salt & Pepper to taste

How to Prepare the Chicken

1. In large pan, heat a drizzle of oil on medium high. Pat the Chicken dry with paper towel and season with 2/3 of the spice blend and S&P.

2. Add the Chicken breasts to the pan and cook, partially covered, 6-8 minutes per side, until cooked through.

3. Transfer to a plate leaving any browned bits (fond) in the pan. Reserve the pan.

4. Ibn the reserved pan of fond, heat a drizzle of oil on medium high.

5. Add the onions, and roasted garlic and cook for 1-2 minutes, until fragrant.

6. Add Heavy cream, 1/2 the sun-dried tomatoes and 1/2 cup of water.

7. Season with remaining spice blend and S&P. Cooking until thickened.

8. Add 1/3 of the spinach and cook, stirring, 1-2 minutes, until wilted. Season with S&P.

9. Add Cooked Chicken to the pan and stir, 1-2 minutes, until thoroughly coated.

How to Prepare the Salad

1. In a large bowl, combine the beets, 2/3 of the Spinach and 1/3 of the Sun-dried tomatoes.

2. Drizzle with as much of the vinaigrette over the the salad as you would like.

3. Toss Well