2 chicken breasts 1/4 oz. fresh sage 2 oz. Proscuitto 2 cloves garlic, minced 10 oz. spinach 4 oz. grape tomatoes 1 shallot 1/2 cup chicken stock 1 T. olive oil

Preheat oven to 400 degrees. Season both sides of chicken with salt and pepper. Top each breast with 2 sage leaves and tightly wrap each breast with 2 slices Prosciutto. Place on lightly oiled baking sheet in oven for 20 - 25 minutes. Slice remaining sage leaves into small pieces. Mince the shallot. Roughly chop the tomatoes. Heat a drizzle of olive oil in a large pan over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the spinach to the pan and cook for 2-3 minutes, until wilted. Add a splash of water if needed. Add the halved tomatoes and cook for another 1-2 minutes until softened. Season with salt and pepper and set aside. Heat a drizzle of oil in the same pan you cooked the spinach in. Add the shallot and cook, tossing, 3-4 minutes. Add the sliced sage and cook 30 more seconds, until fragrant. Stir in chicken stock. Cook until the pan sauce reduces and thickens. Drizzle the chicken with the pan sauce and serve alongside the spinach and tomatoes.