Recipe Time: Balsalmic Spinach Chicken

Greetings, all! Hope this finds everyone having a fantastic day! Things are going great over here.

I am a renewed person since I've switched to day shift. Working @ night involved going about 2 days/week where I would stay awak from 24-30 hrs straight. Which just created one very crabby Abby. I was starting to get shaky-blood-sugar-drops, heart palpitations, and other unhealthy/odd symptoms when I was awake.

I'm feeling back to 100% now, though! :)

Another hobby I've revisted since I'm back to a normal schedule is cooking! I was cooking grilled chicken on a bed of spinach or fajitas almost every night....It got old fast.

Tonight I tried a new recipe, that I HIGHLY recommend! It was delicious. And it's low fat, while still hearty!

So for your grocery list......

• 2-3 Boneless, Skinless chicken breasts
• Fat Free Cream of Mushrom soup (we're keeping this healthy :D)
• 1 can canelli beans (or white beans will do)
• 1/3 cup Balsalmic Vinegar
• Fresh Basil
• A few handfuls fresh spinach (excuse my lack of measurements....I don't "do" measuring cups)
• Chopped onion
• 3 cloves garlic
• olive oil
• Thinly sliced fresh mushrooms

Step 1:

• Walk out to garden and snip fresh basil from plant ;) (eee that brings me joy to be able to do!)
• Beat chicken with meat cleaver and sprinkle salt and pepper on it.
• Heat pan on oven, drop enough olive oil in pan to prevent sticking
• Cook the chicken breasts until cooked through.
• Remove chicken breasts with some juice and wrap in foil and keep on side.....

Step 2:

• Simmer onions & 3 cloves garlic
• Pour in can of canelli beans, cream-of-mushroom soup, 1/3 cup balsalmic vinegar, and chopped up basil leaves, (I added in oregano at this point, too)
• Add in mushrooms
• Add in handfuls of fresh spinach
• Stir well for about 1-2 minutes, and return chicken breasts to the pan
• Allow to simmer for about 1-2 minutes

Step 3:

• Enjoy!!

I wish I had a picture because this looked quite pretty. But....we eat it before I remembered...