5 skinless, boneless chicken breasts
1 (10 ounce) package frozen chopped spinach, thawed
1 onion, chopped
1 clove garlic, chopped
1 (10.75 ounce) can tomato paste
1/4 cup olive oil
1/3 cup sliced fresh mushrooms
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
Combine chicken, spinach, onion, garlic, tomato paste, olive oil, mushrooms, oregano, basil and rosemary in large bowl.
Heat olive oil in a lightly greased 1 2 quart casserole dish. Place chicken over lightly oiled pan. Cover with foil. Place pan in oven to come up over medium heat. Place foil to prevent spreading.
Roast chicken 5 to 10 minutes per side, turning every few minutes, until internal juices run clear. Remove chicken and scatter with spinach mixture. Top chicken with tomatoes and olive oil. Serve warmed or cooled.