1. Prepare cantaloupe salsa. In a medium bowl, combine cantaloupe, bell pepper, jalapeño, cilantro, onion, 1 clove of the garlic, lime juice, sugar, 1/8 tsp. of the salt, and 1?8 tsp. of the pepper. Mix well and set aside.
2. Heat oil in a large skillet over medium-high heat until hot. Sprinkle chicken with remaining 1/8 tsp. salt and 1/8 tsp. pepper; add chicken to skillet. Cook 5 minutes, turning once. Stir in chicken broth and remaining 3 cloves garlic. Bring to a boil; reduce heat. Simmer, covered, until chicken is no longer pink in the thickest part, about 9 to 11 minutes. Transfer chicken to a platter and tent loosely with foil.
3. Add spinach to skillet in handfuls, tossing to mix with broth. Cook until spinach is wilted and broth has evaporated, about 2 to 4 minutes, stirring frequently. Remove from heat.
4. To serve, divide spinach among 4 plates; then arrange chicken breasts over spinach. Top with a few spoonfuls of cantaloupe salsa and garnish with cilantro leaves if desired. Serve remaining salsa in a bowl on the side.
Source: Hannaford fresh Magazine, July - August 2014