This isn't really diet food unless you're on Atkins, but it's tasty and easy enough to keep boneless, skinless chicken breats coming through our kitchen regularly even though we're not dieting.
Skillet Chicken Florentine
2-3 boneless, skinless chicken breasts
1 thawed package of frozen, chopped spinach (or ten ounces fresh)
2 cloves garlic, crushed (minimum, original recipe called for 2- we like it with more, but we think there is no such thing as too much garlic)
1/2 cup heavy cream
1/2 cup grated Parmesan (original recipe called for 1/4 cup of both, but again, we like it with more)
Warm a little olive oil in a heavy skillet and brown the breasts over medium. Remove the chicken.
Add a few more tablespoons of olive oil, the spinach and garlic, and stir for a few minutes. Then add the cream and cheese, and get the mix spread evenly over the skillet. Put the chicken on top, cover the skillet, and let everything simmer on low for about fifteen minutes. Serve with the spinach mix over the chicken. I also like to have some pita bread or crackers around to eat excess spinach mix on, but my husband doesn't do this.