Recipe Instructions:
Ingredients
4 chicken breast halves, with skin
salt and freshly ground black pepper, to taste
2 cloves garlic, 1 finely chopped, 1 thinly sliced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
3 tablespoons olive oil, divided
3 tablespoons red-wine vinegar, divided
1 pound spinach, stemmed
1/2 teaspoon sugar
Instructions
Place chicken on a plate. Season with salt and pepper. Sprinkle with chopped garlic and rosemary, turning once or twice to coat evenly.
In a bowl, whisk together 2 tablespoons of oil and 1 tablespoon of vinegar. Pour over chicken and set aside to marinate for 20 to 30 minutes.
In a large, heavy skillet over medium-high heat, place chicken breasts skin side down. Reduce heat to medium and cook for 8 minutes, or until browned. Turn chicken over, cover pan, and cook for 5 minutes. Remove cover and continue cooking for 3 minutes, or until chicken reaches 165°F on a meat thermometer.
Meanwhile, steam spinach until barely wilted. Place 1 tablespoon of oil and sliced garlic in a skillet and heat just until garlic sizzles. Remove from heat, add spinach, and toss to coat.
Remove chicken from skillet. Add sugar and remaining 2 tablespoons of vinegar to skillet and boil, stirring, for 1 minute, or until blended and reduced by half.
Drizzle glaze over each chicken breast. Serve on a bed of cooked spinach.
