Baked Italian Chicken with Sauteed Spinach

1 teaspoon balsamic vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon lemon juice
1/8 teaspoon black pepper
2 garlic cloves
4 ounces boneless/skinless chicken breast, raw
1/3 pound potato, raw
2 tablespoons fat-free sour cream
1 fluid ounce fat-free milk
1/8 pound spinach, raw bunch or bagged
1/4 pound raspberries, fresh or frozen
3 ounces fat-free yogurt, favorite flavor
1 tablespoon slivered almonds

Preparation

Preheat oven to 375°F.
In a small bowl, combine vinegar, 1 tsp. of the olive oil, oregano, basil, lemon juice, black pepper, and 1/2 of a garlic clove (minced). Set aside.
Rinse chicken breast and pat dry with a paper towel.
Place chicken in a shallow baking pan, lightly coated with non-stick cooking spray.
Spoon herb mixture on top, and press or rub onto top of chicken.
Before placing chicken into oven, prepare garlic mashed potatoes by washing potato thoroughly and cutting into quarters (skins may be left on or peeled off, as desired).
In a covered saucepan, cook potatoes in boiling water for 20 to 25 minutes or until tender.
When potatoes start to boil, place chicken in preheated oven and cook for 20 to 30 minutes, or until no longer pink inside.
Drain potato pieces; return to saucepan and add 1/2 of a garlic clove (minced), sour cream, milk, and salt and pepper to taste; mash with a potato masher or fork.
Just before serving, saute´ washed spinach (1/8 pound is approximately 1 cup) in remaining 1 tsp. of olive oil and 1 clove of minced garlic.