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.
*Be sure to use brown rice. There are also other products available today such as cauliflower rice, etc.
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.
*Be sure to use brown rice. There are also other products available today such as cauliflower rice, etc.
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