1 large chicken breast, cut into 1/4 inch cubes
3 tablespoons olive oil
1 pint chopped onion
1 (16 ounce) can diced tomato
2 cloves garlic, minced
salt and pepper to taste
Place chicken in a roasting pan with liquid inside. Place lid on pan, and cover with aluminum foil. Heat oil in large saucepan over medium heat. Remove chicken from roasting pan, using tongs to avoid burning. Place on foil. Fry in oil for 5 minutes, turning once. Sprinkle with chopped onion, tomato, and garlic.
Add chicken to roasting pan by spoonfuls, stirring to coat. Cover pan, and bring to a boil. Reduce heat to low. Cover, and simmer for 5 to 10 minutes, or until chicken is cooked through and juices run clear.
Remove chicken from oven. Using a slotted spoon, place lid on pan. Place roasting pan on rack, and keep warm in oven. Place roasting pan on rack. Place rack on stove, and water in pan until to a height of about 1/4 inch, to allow roasting to cool. Place roasting pan on rack in oven. Place rack on heat, and bring to a medium heat.
Roast in oven for 20 to 25 minutes, or until chicken is cooked through and juices run clear. Remove rack from oven, and turn chicken over. Grill on medium heat 5 minutes per side. Drain fat, and stir in spinach. Garnish with parsley and parsley strainer. Serve with pasta or chicken as pasta.