1 tablespoon olive oil
4 6-ounce boneless, skinless chicken breasts
salt and pepper
3 glasses chicken soup
1/2 glasses medium-grain bulgur
2 cloves garlic
1 bundle spinach
1/2 glass new basil leaves
Heat the oil in a vast skillet over medium-high hotness. Season the chicken with a salt and pepper.
Cook the chicken until brilliant, 5 minutes every side.
Include the stock, bulgur, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper to the skillet and heat to the point of boiling.
Settle the chicken in the bulgur, diminish hotness to low and spread. Stew until bulgur is delicate and chicken is cooked through, 20 minutes.
Exchange the chicken to individual plates. Add the spinach and basil to the bulgur in the skillet, mix until somewhat withered, and serve!