Chicken Compeche

Submitted by Tina Fritts
2 boneless, skinless chicken breasts
1 onion, chopped
1 can diced tomatoes or 3-4 fresh tomatoes, chopped
2-3 handfuls spinach
sea salt to taste
olive oil

Lightly coat skillet with olive oil. Put chicken breasts in skillet and sprinkle with sea salt. Cook until juices run clear adding enough water to keep from sticking and to create steam as needed. Remove chicken from skillet. Add 1 tablespoon olive oil and onion, cooking until softened. Add spinach turning to coat. Add tomatoes and sea salt to taste (about 11/2 tsp.). Continue to cook until spinach is wilted and tomato juices have cooked down, turning with tongs occasionally. Serve spinach over chicken.