Spinach Chicken Skillet

Super easy to make on a weeknight.  It's also quite healthy.  To make this dish you will need:
2 large boneless skinless chicken breast halves
1/2 cup Ken's Sun Dried Tomato Dressing (low fat), divided
2 tsp. olive oil
1 medium onion, slice into half moons
1 tablespoon minced garlic
1/4 cup white wine
1 141/2 ounce can of diced tomatoes
1/4 cup chopped fresh basil
8 cups spinach leaves
2 cups cooked rice (brown rice makes it healthier!)
1.)  Cut the chicken breasts in half, horizontally.  Pound to 1/4" thickness.  In a plastic baggie add the chicken and a 1/4 cup of the dressing.  Allow to marinate.  (if you can do this in the morning, all the better).
2.)  Turn the oven to 200 degrees.  Heat the olive oil in a large nonskick sillet on medim-high heat.  Add the chicken and cook 2 - 3 minutes on each side or until done (165 degrees) Drizzling with the marinade for the last minute.  Transfer to low oven to keep chicken warm.
3.)  In the same skillet, add the onions and cook until the onions are translucent.  Add the minced garlic and the 1/4 cup white wine.  Allow this to reduce until almost absorbed.  Add the diced tomatoes, the salad dressing, and the basil.  Allow this to reduce to half.  Add the spinach and cook on medium heat 2 to 3 minutes or until the spinach starts to wilt.  
4.)  To plate, put some rice on the plate.  Top with chicken and spoon the spinach mixture.