6 whole chicken breasts, boneless and skinless, cut in half
2 garlic cloves, peeled and minced
1/4 cup olive oil
mixture of flour, salt, pepper & paprika
For the Sauce:
2 tablespoons chicken pan drippings
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup tomato sauce
1/4 cup water
1/4 teaspoon basil, chopped
1 cup pitted black olives, halved
1 garlic clove, peeled and crushed
2 cups tomatoes, peeled and chopped
4 cups spinach, washed, stems trimmed and packed
Rub chicken pieces with flour mixture. Brown garlic in hot oil. Add chicken and brown well. When browned, remove chicken and set aside.
Saute onion and green pepper in pan drippings, stir in tomatoes, tomato sauce, water, garlic and basil. Heat together over low heat for 10 minutes.
Add chicken pieces and cook for 30 to 35 minutes or until chicken in tender. Stir sauce occasionally. When chicken is cooked, remove from sauce and place in wide serving dish.
Add spinach to sauce and cook for about 3 or 4 minutes. With slotted spoon, lift spinach and spoon alongside chicken in serving dish. Add olives to remaining sauce and heat thoroughly. If necessary, boil sauce gently to reduce and thicken it. Spoon sauce over chicken.