Even though spinach is one of my favorite vegetables, it’s always nice to have another way to include it. The spinach in this dish needs no excuses to justify itself – it’s good even if it is good for you!
2 Chicken breasts, boneless and skinless
1 tbsp. Olive oil
¼ cup Onion, chopped
¼ cup Green pepper, chopped
1 cup Chicken bouillon
Dash Ground pepper
2 cups Fresh spinach leaves, whole
2 tbsp. Parmesan cheese, grated
Heat oil in heavy skillet; brown boneless and skinless chicken breasts on both sides. Push to side for a bit. Add chopped onion and green pepper, stirring until onion is slightly transparent. Add bouillon and pepper; cover and simmer on medium-low, adding water as needed to maintain ¼ to ½ inch of liquid in pan. Chicken is done when juices run clear from a cut in thickest part of meat . Put several layers of fresh spinach leaves on each piece of chicken, completely covering top. Sprinkle each with a tablespoon of grated Parmesan cheese. Serve.