Chicken Pizzola

Pat dry the chicken breasts with paper towels and season both sides generously with salt and pepper.

Heat the oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts and sear for 4-5 minutes per side until golden brown.

Remove the chicken from the skillet and set aside on a clean plate.

In the same skillet, add the diced tomatoes with their juice and stir to combine with any browned bits from the pan.

Add the carrot sticks and spinach to the tomato mixture, stirring until the spinach begins to wilt.

Return the seared chicken breasts to the skillet, nestling them into the tomato and vegetable mixture.

Top each chicken breast with one slice of provolone cheese, then cover the skillet and reduce heat to medium-low.

Simmer until the chicken is cooked through (internal temperature of 165°F), the cheese is melted, and the sauce has thickened slightly.

Transfer the chicken to serving plates and spoon the tomato-vegetable sauce over each breast.