In-a-Pinch Chicken & Spinach Recipe
- 4 boneless skinless chicken breast halves (6 ounces each)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 package (6 ounces) fresh baby spinach
- 1 cup salsa
- 1. Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm.
- 2. Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken. Yield: 4 servings.
1 chicken breast half with 1/3 cup spinach mixture: 297 calories, 14g fat (4g saturated fat), 102mg cholesterol, 376mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1 vegetable.
Reviews for In-a-Pinch Chicken & Spinach
"Very quick ! Served with Mexican Rice and got my grandson to eat Spinach ! Husband liked it also. Keeper !"
"I especially liked that this recipe was quick and called for only 5 ingredients. I followed the recipe closely and was very pleased with the results. This one's a keeper!"
"My husband took one bite of this and commented, "I wouldn't mind having this again, very soon." I prepared this recipe for the two of us using whole chicken legs that I first dredged in taco seasoning mix. After the chicken was fully cooked I added fresh salsa and spinach to the skillet without removing the chicken. Next time I will add some cumin and oregano to the taco seasoning to intensify the flavor."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.