Healthy Chicken Cacciatore

6 boneless, skinless chicken breasts
1 tsp olive oil
1 medium onion, chopped
8 oz white mushrooms, sliced
4 medium garlic cloves, minced or pressed
2 c. spinach leaves, julianned
1/2 c. low sodium chicken broth
1 (14.5oz) can diced tomatoes, drained
3 c. roasted tomato salsa
2 fresh thyme sprigs

Adjust oven rack to lower-middle position and preheat oven to 300 degrees. Dry chicken thoroughly with paper towels and season with salt and pepper. Heat 1 tsp of oil over medium high heat add chicken and cook without moving until lightly browned(about 2 min). Flip and repeat (about 3 min). Transfer to a large plate. Add the onion and mushrooms, and ½ tsp salt and cook, stirring occasionally, over medium heat until softened and browned. Add garlic and spinach and cook stirring constantly until fragrant. Add the broth, scraping the pot bottom and edges with a wooden spoon to loosen brown bits. Stir in the tomatoes, roasted tomatoes, thyme and pepper to taste. Add the chicken pieces to liquid. Bring to a simmer, cover, and place in an oven-safe dish and place in the oven. Cook until the chicken offers no resistance when poked with the tip of a paring knife, about 1 hour. Remove the dish from the oven, discard the thyme springs and adjust seasoning. Serve over pasta or rice as desired.

recipe from Good Things Catered