Margherita Chicken Sauté (prep time 5 min, cook time 40 min, makes 8 servings)


  • 2 pts. grape or cherry tomatoes
  • 2 shallots, thinly sliced
  • 4 tbsp. olive oil
  • 2 tsp. salt
  • 1/2 cup white wine
  • 8 skinless chicken breasts
  • 1/2 cup whole wheat flour
  • 2 tsp. garlic powder
  • 8 cups baby spinach
  • 10 fresh basil leaves, roughly chopped (or 2 tbsp. pre-chopped basil leaves)


  1. Preheat oven to 375. Place the tomatoes, shallot, olive oil, 1 tsp. salt and white wine in a small oven-safe, metal fry pan or 8 x 8 glass baking dish and stir to coat tomatoes.
  2. Place in oven and roast for 30 minutes. Stir and roast an extra 10 minutes.
  3. While the tomatoes are roasting, prepare the chicken by slicing in half lengthwise to create 8 thin cutlets.
  4. Mix together the whole wheat flour, garlic powder and 1 tsp. salt. Sprinkle over both sides of the chicken cutlets.
  5. Brown chicken in a pan until lightly brown, about 5 minutes on both sides and put on a plate. Wilt spinach in same pan with a splash of olive oil.
  6. To serve, place the spinach on the bottom of a serving platter. Arrange chicken on top of that. Generously spoon the tomatoes and pan juices over the chicken and sprinkle the basil leaves over. Lastly, sprinkle with the crushed garlic.