Preheat oven to 375 degrees.

Marinate chicken breasts or tenderloins in Pinehurst Olive Oil Basil Olive Oil & Salt Sisters Salsa di Parma Seasoning for at least 1 hour.

Cook quinoa according to package directions.

Add Pinehurst Olive Oil Basil Olive Oil to a frying pan, allow it to heat up then add spinach leaves. Cook them down until wilted then put in a dish & set aside.

Using the same frying pan, add more oil as needed, add diced onion & minced garlic. Saute until onions are translucent.

Add chicken to frying pan and cook all the way through, flipping as needed.

Add red pepper flakes & more Salt Sisters Salsa di Parma Seasoning if needed. Drizzle Neapolitan Herb Balsamic to taste & any red wine you have on hand. Allow the flavors to blend together.

In the meantime, grate fresh parmesan cheese & slice tomatoes.

Once chicken has been cooked through, put on a plate & cute into cubes.

Add chicken back into frying pan, top with cooked quinoa & wilted spinach. Add parmesan & romano cheeses & stir to mix it all together.

Grease a 9×13 glass dish. Scoop chicken & quinoa mixture into glass dish then top with sliced tomatoes. Drizzle tomatoes with Basil Olive Oil & top with freshly grated parmesan cheese.

Bake for 20 minutes. Plate casserole, drizzle with Black Truffle oil (optional) & enjoy!