Sprinkle both sides of chicken with salt and pepper.
Heat oil in large skillet over medium-high heat until hot.
Add chicken; cook 4 to 6 minutes or until brown, turning once.
Cover and reduce heat to medium; cook 4 minutes or until chicken is no longer pink in center and juices run clear.
Place on plate; loosely cover, with foil, to keep warm.
Increase heat to medium-high.
To same skillet, add bell pepper, onion and garlic. Cook 1 to 2 minutes or until vegetables just begin to soften.
Add spinach; sprinkle with remaining 1/8 tsp. salt.
Remove from heat; toss until spinach is barely wilted.
Place on serving plates or platter. Top with chicken.
Return same skillet to hight heat.
Add vinegar and brown sugar. Bring to a boil; boil 30 to 60 seconds or until slightly thickened, scraping brown bits from bottom of skillet.
Drizzle balsamic glaze around chicken and vegetables.
This recipe has been added to the following public cookbooks:
ross,
katie's cookbook,
Mrs. Dickens GetDowns,
Dinner (Chicken),
my cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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