Preheat the oven to 375°F. (If your oven has the option, set to top and bottom heating.) Grease a deep baking dish with 1 tablespoon of olive oil.

Cut the chicken breasts in half lengthwise, coat with the herbs, and season with red pepper flakes and salt and pepper, to taste. Transfer to the baking dish. Using a brush, coat the chicken with 2 tablespoons of olive oil. Bake for 20 minutes, turning halfway through.

After 20 minutes, add the tomatoes and bake for another 5-7 minutes. At this point the chicken should be very tender inside, and nice and crispy on the outside. Remove from the oven, cover with aluminum foil while still hot, and set aside for 10 minutes.

Heat a pan over low heat, add the spinach and saute for 1 minute. Add 1 tablespoon of olive oil, the garlic, and nutmeg, and mix well. Cook for another minute and add half-and-half. Cook for 5-7 minutes over low heat, stirring frequently. Add the chicken and tomatoes to the sauce and cook for 5 more minutes. Remove from the heat and divide between 4 plates. (If you want to use leftovers from this recipe to make the Chicken Soup with Veggies recipe, save one serving of this recipe.)

Serve with gluten-free pasta or toasted baguette slices.