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In-a-Pinch Chicken & Spinach
I needed a fast supper while babysitting my grandchild. I used what my daughter-in-law had in the fridge and turned it into what's now one of our favorite chicken and spinach recipes. —Sandra Ellis, Stockbridge, Georgia
Ingredients
- 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
Directions
- 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 until no longer pink, 5-6 minutes on each side. Remove and keep warm.
- 2. Add spinach and salsa to pan; cook and stir just until spinach is wilted, 3-4 minutes. Serve with chicken.
Nutrition Facts
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.
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