Preheat oven to 400 degrees F. Place sliced bread on an ungreased baking sheet. Bake 7 to 8 minutes, flipping slices halfway through, until golden and toasted.

Place chicken breasts between 2 sheets of plastic wrap and pound with a rolling pin or the flat side of a meat mallet until 1/2" thick. Season chicken with salt and pepper.

Heat 2 tablespoons oil in a 12" skillet on medium-high. Add chicken and sear 4 to 5 minutes per side. Remove chicken from pan and set aside.

To pan, add remaining 1 tablespoon oil and reduce heat to medium-low. Add summer squash and saute until tender, about 5 to 7 minutes. Add garlic and cook 30 seconds, until beginning to brown. Add sun-dried tomatoes and cook 1 minute more. Add 1/4 cup water, stirring and scraping up brown bits on bottom of pan with wooden spoon.

Add spinach, Parmesan and cream to pan. Cook until sauce begins to bubble and thicken, about 2 to 3 minutes. Season with salt and pepper to taste.

Return chicken to pan and coat with sauce. Cook 1 to 2 minutes more, until chicken is heated through. Remove from heat. Tear basil leaves and garnish over top. Serve chicken with toasted bread for dipping in the sauce.

Source: Hannaford fresh Magazine, May June 2024