Rosemary Chicken With Spinach & Beans

• 1 can (14-1/2 ounces) stewed tomatoes
• 4 boneless skinless chicken breast halves (6 ounces each)
• 2 teaspoons dried rosemary, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 teaspoons olive oil, divided
• 1 package (6 ounces) fresh baby spinach
• 2 garlic cloves, minced
• 1 can (15 ounces) cannellini beans, rinsed and drained

1. Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm.
2. In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken.

tomatoes, chicken breast halves, rosemary, salt, pepper, olive oil, baby spinach, garlic, cannellini beans

Taken from www.tasteofhome.com/recipes/rosemary-chicken-with-spinach-beans/ (may not work)