1In a pan, bring 2 ounces of Tantillo Extra Virgin Olive Oil to a medium heat and toss it with spinach.
2Cook for 3 minutes before adding chicken stock, reduce to a simmer and add garlic.
3Meanwhile, season chicken with salt and pepper, and cook chicken in remaining Tantillo Extra Virgin Olive Oil on both sides until white in the middle and caramelized, lay sliced cheese on top and cover.
4When cheese melts, remove from heat and top with spinach. Buon Appetito!
**Courtesy of Stephanie Tantillo and Tony Tantillo’s Table