• Oil a large skillet with the extra virgin olive oil and heat it over medium high heat while you apply salt and pepper to both sides of the chicken breasts.
• Sear the chicken breasts for 4 minutes per side and add 1/4 cup of red wine, and 1/4 cup of water to the skillet and cover tightly.
• Braise the chicken for another 8 minutes or longer until it reaches an internal temperature of 180 F.
• Remove from the heat and set aside while you make the spinach and the basil sauce.
• Once you've prepared the spinach and basil sauce, serve each grilled chicken breast on a bed of wilted spinach, and top with the sauce and mozzarella cheese.

Basil Sauce

• Mince your onions and chop your fresh basil.
• Heat 2 tbsp of olive oil in the bottom of a saucepan, and saute your onions until they become translucent.
• Now add the wine, basil, capers, and diced tomatoes.
• Mix the cornstarch with the tomato sauce and add this mixture to the saucepan.
• Bring the sauce to a boil while stirring frequently.
• When the sauce has thickened, it is ready. Set this aside covered while you make the spinach.

Wilted Spinach

• Heat 1 cup of water in a kettle with a steaming rosette over medium heat.
• In a mixing bowl, toss the spinach leaves with the olive oil to coat and then add the dry spices, tossing to ensure all is well mixed.
• Add the seasoned spinach to the kettle when it is at a full boil, cover, and let the spinach steam for 3-4 minutes until it is wilted.