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CATEGORY CUISINE TAG YIELD
Meats Poultry, Salads 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>

A Message from our Provider:

“How impersonal God seems is a measure of the distance you have put between yourself and God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 431
Calories From Fat: 239
Total Fat: 26.6g
Cholesterol: 110.7mg
Sodium: 678.6mg
Potassium: 754.7mg
Carbohydrates: 9.6g
Fiber: 3.8g
Sugar: 1.2g
Protein: 37.6g


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