Cook the spinach as directed on the package and drain well. And by well, I mean well.
In a large skillet, add the olive oil, well drained spinach, diced tomato and crushed garlic. Add a few sprinkles of basil and salt and pepper. Saute for 5-7 minutes, or until fairly dry and liquid has steamed off.
Pound out the chicken breasts and place into a slightly greased baking dish. Spoon the spinach and tomato mixture into the chicken breasts. Top with some shredded mozzarella cheese and roll up. Repeat for all the chicken breasts. Spoon any remaining spinach around the chicken in the baking dish. Bake at 375 for 45-50 minutes, or until cooked through.
While the chicken is baking, make some red sauce with the tomato paste. Spoon the tomato paste into a small saucepan and add 2.5 cans worth of water. Whisk and add some Italian seasonings and let simmer over low heat until the chicken is finished baking. Spoon the sauce over the chicken pieves (You could also use tomato sauce, crushed tomatoes or spaghetti sauce!)
Warm some dinner rolls or toast some bread. Serve warm with jam and butter.
Serve Spinach and Tomato Stuffed Chicken Breasts with bread, jam and butter.