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1
In a shallow dish, combine the balsamic vinegar, about 2 tablespoons of the EVOO, and the grill seasoning.
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2
Coat the chicken breasts in the mixture and set aside to marinate while you start the white beans and wilted spinach.
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3
Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO, twice around the pan.
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4
Add the onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf.
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5
Cook, stirring frequently, until the onions are a little brown, 3 to 4 minutes.
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6
Add the white wine and chicken stock, bring up to a bubble, and cook for 5 minutes.
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7
Heat another large skillet over medium-high heat.
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8
When it is hot, add the chicken breasts and cook for 5 to 6 minutes on each side.
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9
Remove the chicken to a plate, cover loosely with foil, and let rest a few minutes.
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10
Add the cannellini beans to the skillet with the onions and stir to combine.
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11
Cook for about 2 minutes or until the beans are heated through.
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12
Turn off the heat and discard the bay leaf.
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13
Stir in the spinach, parsley, and lemon juice.
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14
Toss and stir until the spinach wilts.
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15
To serve, place a portion of the white beans and wilted spinach on each serving plate.
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16
Thickly slice each chicken breast on an angle and arrange over the beans and spinach.
