Pan-Roasted Chicken over Strawberries and Spinach

The pan juices from this simple roast chicken breast moisten the meat and season the fresh baby spinach. Strawberries and chives give the dish springtime appeal.

boneless skinless chicken breast halves 3 tablespoons extra-virgin olive oil, divided 4 tablespoons sliced fresh chives, divided 1/2 teaspoon coarse sea salt, divided 1/2 teaspoon pepper, divided 6 cups lightly packed baby spinach 2 cups sliced strawberries 1. Heat oven to 400ºF. Make 4 (1/2-inch-deep) diagonal cuts lengthwise across each chicken breast. Brush with 1 tablespoon of the oil; sprinkle with 2 tablespoons of the chives and 1/4 teaspoon each of the salt and pepper. Rub oil and seasonings all over chicken, pressing seasoning mixture into cuts.

Heat large ovenproof skillet over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Cook chicken, top-side down, 4 minutes or until golden brown on bottom. Turn chicken; cover and place skillet in oven.

Bake 6 to 9 minutes or until chicken is no longer pink in center.

Meanwhile, toss spinach with remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in large bowl. Place on platter or plates; top with strawberries and chicken. Drizzle pan juices over chicken; sprinkle with remaining 2 tablespoons chives.

servings PER SERVING: 275 calories, 14.5 g total fat (2.5 g saturated fat), 28.5 g protein, 8.5 g carbohydrate, 75 mg cholesterol, 295 mg sodium, 3 g fiber