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Milan-Style Chicken
and Spinach
and Spinach
Ingredients
| * | 4 boneless, skinless chicken breast halves |
| * | 1/2 teaspoon salt |
| * | 1/2 teaspoon freshly ground black pepper |
| * | 1/4 cup reduced fat Italian salad dressing |
| * | 10-ounce package spinach leaves, tough stems discarded |
| * | 1 3/4 cups (7 ounces) Sargento Bistro Blends Mozzarella with Sun-Dried Tomatoes & Basil Shredded Cheese, divided |
| * | 1 large tomato, chopped |
Instructions
| 1 | Sprinkle chicken breasts with salt and pepper. |
| 2 | Heat salad dressing in a large deep skillet over medium heat. Add chicken; cook 5 minutes per side or until no longer pink in center. Transfer chicken to a plate, leaving juices in skillet. Set chicken aside. |
| 3 | Add half of spinach to skillet; turn with tongs until spinach starts to wilt. Add remaining spinach to skillet; continue turning with tongs until spinach is slightly wilted. |
| 4 | Sprinkle 1 cup cheese over spinach; top with chicken, tomato and remaining 3/4 cup cheese. Cover skillet; simmer 3 to 4 minutes or until cheese is melted. |
| 5 | Transfer to serving plates; drizzle any remaining juices from skillet over chicken. |
Notes
Source
Recipe courtesy of www.sargento.com