| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Salads, Poultry | 4 | Servings | |
INGREDIENTS
| 3 | Strips bacon | |
| 1 | pt | Cherry tomatoes |
| 1/2 | c | Thinly sliced onion |
| 10 | oz | Fresh spinach, rinsed and tough stems removed |
| 3 | Boneless/skinless chicken breast halves (15 oz) | |
| 1/4 | c | Bottled red-wine vinegar and oil dressing |
| 1/4 | c | Water |
INSTRUCTIONS
Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 6 mintues. Drain on paper towels, then crumble bacon. Pour off all but 2 teaspoons drippings. Add tomatoes and onions to skillet and stir-fry 2 to 3 minutes until tomato skins just start to split and onions are crisp-tender. Transfer to a large serving bowl and add the spinach. Add chicken to skillet and cook 7 to 8 minutes, turning once, until golden brown and opaque at center. Remove to a cutting board. Add dressing and water to skillet, bring to a simmer and remove from heat. Cut chicken crosswise in 3/4" wide slices; add to bowl. Add hot dressing and bacon. Toss to mix and coat. Per serving: 239 cal, 10g fat, 28 g pro, 411 mg sod, 67 mg chol. Reprinted from Woman's Day Magazine, Sept. 1, 1996. Posted to MM-Recipes Digest V3 #246 Date: Sun, 8 Sep 1996 17:47:20 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>
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