Chop the Onion (1).
Cut the Vine-Ripened Tomato (3).
Using a non-stick skillet, heat half the Olive Oil (2 tablespoon). Add Garlic (1 1/2 clove) and onion. Sauté until the onion softens, then remove from heat.
Place sautéed onion and garlic in a bowl and add the tomato, Lemon Juice (2 tablespoon), Capers (1 tablespoon), Fresh Parsley (1 teaspoon), Fresh Basil (1 teaspoon), and Dried Oregano (1/2 teaspoon), Salt (to taste), and Ground Black Pepper (to taste). Set aside.
Halve each Chicken Breast (4 piece) horizontally, cutting them parallel to the counter.
Cover the chicken with saran wrap and lightly pound each cutlet with a meat mallet until about 1/4 inch thick. In a pinch, you could also use a skillet or rolling pin. Season to taste with salt and pepper.
Saute chicken on medium heat. When cooked through, remove chicken from heat, set aside on a plate, and cover loosely with foil.
Add the tomato mixture back to the skillet. Bring to a boil, then reduce heat and simmer for 2 minutes.
Add the Fresh Spinach (9 ounce) and cook until it begins to wilt, about 2 minutes.
To serve, plate chicken, top with the tomato/spinach medley, and garnish with a wedge of lemon.