Tuscan Chicken

		Sat Fat	Fat	Chol	Carb	Calories
4	Chicken Breasts	0	4	220	0	440
	Salt and Pepper (to taste)	0	0	0	0	0
1 tsp	Dried Oregano	0	0	0	0	0
3 tbsp	Margerine	3	15	0	0	135
3 cloves	Garlic	0	0	0	3	12
8.5 oz	Sun Dried Tomatoes (Julien Cut - drained)	6	60	0	72	840
3 cups	Baby Spinach	0	0	0	0	21
½ cup	Evaporated Milk (non-fat)	0	0	0	9	75
1 ½ tsp	Corn Starch	0	0	0	4	15
¼ cup	Grated Parmesan Cheese	4.5	6	0	0	120
	Lemon Wedges (for serving)	0	0	0	0	0

	Total (g):	13.5	85	220	88	1658
	Servings:	4
	Per Serving (g):	3.4	21.3	55.0	22.0	415

Directions

Add the corn starch to the evaporated milk and mix thoroughly.
In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
In the same skillet over medium heat, melt the margerine. Stir in garlic and cook until fragrant, about 1 minute. Add sun-dried tomatoes. Cook until tomatoes are warmed then add spinach and cook until spinach is beginning to wilt.
Stir in evalorated milk and corn starch mixture and parmesan and bring mixture to a simmer until the milk begins to become thickened. Return chicken to skillet and cook until heated through, 5 to 7 minutes.