 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
|
I created this quick recipe for one simply by using what I had in the refrigerator. Now it's a favorite of mine! Ingredients:
1 boneless skinless chicken breast half (5 ounces) |
4 tablespoons italian salad dressing, divided |
3 cups fresh baby spinach |
dash salt |
1 slice provolone cheese (3/4 ounce) |
Directions:
1. Place 3 tablespoons salad dressing in a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
2. Drain and discard marinade. In a small skillet, brown chicken on each side. Remove and keep warm. In the same skillet, saute the spinach, remaining salad dressing and salt until spinach is wilted; drain.
3. Place chicken in a shallow baking dish coated with cooking spray. Top with spinach and cheese. Bake, uncovered, at 350° for 18-22 minutes or until chicken juices run clear. Yield: 1 serving.
|
|