Cajun-Style Chicken Paillard with Pan Roasted Spinach & Tomatoes

Ingredients

1 Skinless, Boneless Chicken Breasts
1/2 c. packed Baby Spinach
Handful Grape Tomatoes cut in half
Cajun Seasoning (to taste)
Crushed Red Pepper (optional)
Garlic (optional)
2 Tbsp. Olive Oil

Directions:

1. Heat a skillet over medium high heat.
2. Pound out chicken to about 1/4″ thickness.
3. Add olive oil to skillet with cajun seasoning and additional spices if using. (I add all my seasonings to taste and it also depends on how many I’m cooking for.) Allow spices to infuse the olive oil – about 1-2 minutes.
4. Add pounded chicken breasts to heated oil and turn once or twice to coat chicken.
5. Cook until juices run clear, turning occasionally, about 20 minutes.
6. Remove chicken from pan leaving remaining spices and oil.
7. Add spinach and tomatoes to pan stirring occasionally to coat with spices until spinach is wilted and tomatoes are heated through.
8. Serve.