1/2 cup Sargento® Artisan Blends® Shredded Parmesan Cheese
4 boneless, skinless chicken breast halves (about 1 lb.)
1/2 cup sliced green olives
1 jar Bertolli® Tomato & Basil Sauce
1 package (10 oz.) baby spinach leaves
1 clove garlic, finely chopped
Cook bacon in 12 inch nonstick skillet over medium-high heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and reserve 2 tablespoons drippings. Mix together cooked bacon and cheese.
Season chicken, if desired, with salt and black pepper. Cook chicken in reserved drippings over medium-high heat, turning once and sprinkling with bacon mixture, 6 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm. Meanwhile, heat sauce and olives in small saucepan over medium-low heat.
Add spinach and garlic into same skillet and cook, stirring frequently, 2 minutes or until spinach is wilted.
Evenly spoon hot Sauce onto serving plates. Top with spinach, then chicken. Garnish, if desired, with additional cheese.