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Milan-Style Chicken
and Spinach
Makes 4 Servings
*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
1Sprinkle chicken breasts with salt and pepper.
2Heat 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.
3Add 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.
4Sprinkle 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.
5Transfer to serving plates; drizzle any remaining juices from skillet over chicken.
  • Serving suggestion: Serve with pasta and crusty Italian rolls.
  • Source
    Recipe courtesy of