1/8 teaspoon ground black pepper
4 skinless boneless chicken breasts
1 teaspoon olive oil
1 pound fresh spinach, stemmed or 1 package (10 ounces) frozen leaf spinach, thawed
2 tablespoons chopped fresh basil
1 garlic clove, minced
1/4 cup grated parmesan cheese

In a large skillet, heat oil over medium heat. Add chicken and cook, turning once, until cooked and no longer pink, about 8-12 minutes. Remove skillet from heat; cover with foil to keep warm.

Meanwhile, wash spinach leaves, but do not dry them. In a large saucepan, combine spinach, basil, and garlic. Cook over medium heat, covered, until spinach is wilted, about 2 minutes. Drain off any excess water. Toss spinach mixture with a fork.

Arrange spinach mixture on a serving plate; place chicken on top of spinach. Sprinkle with parmesan. Serve immediately.

Serves 4