Cook the Chicken: Preheat the oven to 400 degrees. Season both sides of the chicken with salt and pepper. Top each breast with 2 sage leaves and tightly wrap each breast with 2 slices of prosciutto. Place the chicken on a lightly oiled baking sheet and place in the oven for 20-25 minutes, until juices run clear when pierced with a knife. HINT: The extra prosciutto makes an excellent mid-cooking appetizer!

Cook the Spinach: Thinly slice the garlic and remaining sage leaves. Chop the tomatoes. Heat a drizzle of olive oil in a large pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach to the pan and cook for 2-3 minutes, until wilted, adding a splash of water if necessary. Add the tomatoes and cook another 1-2 minutes, until softened. Season with salt and pepper and set aside.

Make the pan sauce: Heat a drizzle of oil in the same pan you cooked the spinach in. Add the shallot to the pan and cook, tossing, 3-4 minutes, until softened. Add the sliced sage and cook 30 more seconds, until fragrant. Stir in 1/2 cup water and the chicken stock.

Plate the chicken and drizzle with the pan sauce. Serve with the spinach and tomatoes. Enjoy!