| 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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