Simple Tomato Sauce Chicken Over Spinach Leaves
2 large chicken breasts
2 tbsp olive oil
1 lb roma tomatoes
3 garlic cloves
1 yellow onion
2-3 cups spinach leaves
fresh grated parmesan to sprinkle on top
To make roasted tomato sauce, slice roma tomatoes in half. Place on a cookie sheet along with the onion that has been quartered and the garlic cloves, still in their paper. Drizzle olive oil on top and coat vegetables well. Roast at 275 for 2-3 hours (turning once) until nice and caramelized. Puree in a food processor (removing the skin from the garlic.)
Pound chicken breast out so it is even, season with salt and pepper. Pre-heat your indoor grill skillet to very hot. Cook chicken about 4 minutes on each side. Let rest before slicing.
Assemble: place spinach leaves on plate, top with chicken and tomato sauce. Sprinkle on a bit of parmesan cheese and enjoy! I served with another side of veggies to be carb free, but this would of course be great with pasta!