4 (1 lb total) boneless skinless chicken breast halves
1 can (14.5-oz) diced tomatoes, drained
1/4 cup sun dried tomato vinaigrette dressing
2 tsp olive or canola oil
8 cups baby spinach leaves
2 cups hot cooked long-grain brown rice
Pound each chicken breast down to a 1/4-inch thickness.
Combine the tomatoes and 3 tablespoons of the vinaigrette dressing.
Heat the oil in a large nonstick skillet over medium-high heat; add chicken and cook 3 minutes per side, or until done. Drizzle the remaining dressing over the chicken during the last minute of cooking. Transfer chicken to a warm platter and keep warm.
Add the tomato mixture to the skillet and bring just to a boil, stirring often. Add the spinach and cook on medium heat just until it starts to wilt. Stir constantly during cooking.
To serve, spoon the spinach mixture over the chicken and serve with the rice.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.