Oil a large skillet with the extra virgin olive oil and heat it over medium high heat while you apply salt and pepper to both sides of the chicken breasts.
Sear the chicken breasts for 4 minutes per side and add ¼ cup of red wine, and ¼ cup of water to the skillet and cover tightly.
Braise the chicken for another 8 minutes or longer until it reaches an internal temperature of 180 F.
Remove from the heat and set aside while you make the spinach and the basil sauce.
Once you've prepared the spinach and basil sauce, serve each grilled chicken breast on a bed of wilted spinach, and top with the sauce and mozzarella cheese.
Basil Sauce
Mince your onions and chop your fresh basil.
Heat 2 tbsp of olive oil in the bottom of a saucepan, and saute your onions until they become translucent.
Now add the wine, basil, capers, and diced tomatoes.
Mix the cornstarch with the tomato sauce and add this mixture to the saucepan.
Bring the sauce to a boil while stirring frequently.
When the sauce has thickened, it is ready. Set this aside covered while you make the spinach.
Wilted Spinach
Heat 1 cup of water in a kettle with a steaming rosette over medium heat.
In a mixing bowl, toss the spinach leaves with the olive oil to coat and then add the dry spices, tossing to ensure all is well mixed.
Add the seasoned spinach to the kettle when it is at a full boil, cover, and let the spinach steam for 3-4 minutes until it is wilted.