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Composition Bruschetta and Spinach Chicken Thighs:

1. Give 6 of boneless and skinless chicken thighs (trim extra fat)
2. Make ready 1 tbsp of olive oil, extra virgin
3. Require 2 tbsp - Italian seasoning of choice(I used Tuscan Italian perfect pinch by McCormick)
4. Require 1 - salt and pepper to taste
5. Prepare 1 1/2 cup store bought bruschetta (or be fancy shmancy and make your own)
6. Need 2 tbsp of balsamic vinegar
7. Provide 4 cup - fresh baby spinach

Bruschetta and Spinach Chicken Thighs how to cook:

1. In a large sautee pan, heat oil and add chicken that has been coated with the seasoning, salt and pepper. Make sure both sides are cooked to a nice golden brown. I cooked mine for roughly 5 minutes on each side.
2. Add bruschetta, balsamic and Spinach. Continue to cook for 5 minutes on medium. Spinach will wilt.
3. Remove chicken to a serving platter and with a slotted spoon, remove bruschetta and Spinach and place on chicken. I served mine over barley but rice or pasta would pair well too!!

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