More Boneless Chicken Breasts

This recipe for Middle Eastern style chicken breasts is adapted from Cooking Light. The
mixture of spices is just right for my taste, you may want to try playing with them if it's not quite to your liking. None of the spices scream from the dish, nor is it overly spiced. This dish goes together very quickly.

Ingredients
2 teaspoons olive or canola oil
2 ( 6 ounce) skinless, boneless chicken breast halves, soaked in milk all day (optional)
1 1/2 cups chopped red potato, par boiled, well drained
1 cup chopped Vidalia or other sweet onion
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons chili powder
2 teaspoons curry powder
5 garlic cloves, minced
2 cups or one medium can chopped tomato
1 package frozen chopped spinach, thawed
2 tablespoons minced fresh cilantro (optional)
1/2 teaspoon kosher salt or to taste
1/2 teaspoon black pepper
1/2 cup balsamic vinegar

In a heavy bottomed large frying pan, brown the potatoes and finish cooking them in a little olive or canola oil. Add the chopped onion and garlic and all the spices, cook 2 minutes, then add the tomatoes. Stir and cook for a couple of minutes, then stir in the spinach, salt and pepper and cilantro, if desired. Keep the mixture warm.

Reduce the vinegar a bit by boiling it in a sauce pan, or, if you have some really nice balsamic vinegar, this step is not necessary.

Cook the chicken breasts by grilling or pan frying in cooking spray. When they are cooked, make several diagonal slashes in them. Place some of the vegetables on a plate and top with a chicken breast. Drizzle the chicken with the vinegar and enjoy this one-dish meal.