Bruschetta and Spinach Chicken Thighs

• 6 boneless and skinless chicken thighs (trim extra fat)
• 1 tbsp olive oil, extra virgin
• 2 tbsp Italian seasoning of choice(I used Tuscan Italian perfect pinch by McCormick)
• 1 salt and pepper to taste
• 1 1/2 cup store bought bruschetta (or be fancy shmancy and make your own)
• 2 tbsp balsamic vinegar
• 4 cup fresh baby spinach

1. In a large sautee pan, heat oil and add chicken that has been coated with the seasoning, salt and pepper.
2. Make sure both sides are cooked to a nice golden brown.
3. I cooked mine for roughly 5 minutes on each side.
4. Add bruschetta, balsamic and Spinach.
5. Continue to cook for 5 minutes on medium.
6. Spinach will wilt.
7. Remove chicken to a serving platter and with a slotted spoon, remove bruschetta and Spinach and place on chicken.
8. I served mine over barley but rice or pasta would pair well too!
9. !

chicken, olive oil, italian seasoning of choicei, salt, store bought bruschetta, balsamic vinegar, fresh baby spinach

Taken from cookpad.com/us/recipes/341547-bruschetta-and-spinach-chicken-thighs (may not work)