- 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
- 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.
- Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken. Yield: 4 servings.
Reviews forIn-a-Pinch Chicken & Spinach
"I have not made this yet but can it be made with out the spinach my husband does not like spinach."
"We can buy chicken cutlets at our local grocery so that save some time. I don't use sat but it was pretty tasty."
"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."