Prep Time: 15 minutes
Cooking Time: 15 minutes
This is simple but full of flavor. Grill it on an outside grill, or cook it in a skillet on the stove top. Either way, it’s simple and delicious.
1 1/2 pounds chicken breast, boneless and skinless
1/3 cup salad dressing, vinaigrette or Italian, lowfat
1 tablespoon butter, light
1 tablespoon olive oil
1 tablespoon garlic, bottled minced
1/3 cup basil, fresh, chopped
4 cups spinach, fresh baby
Preparation: Marinate the chicken with Italian dressing in a large zip lock bag for about 20 minutes up to 6 hours in the refrigerator. To cook stove top: lightly oil or coat a large skillet with cooking spray. Place over medium high heat. Add the chicken and cook over medium high heat for approximately 5 minutes per side until cooked through. Remove chicken from the skillet and cover with foil. Place the spinach in the skillet and cook over medium heat for 1-2 minutes until slightly wilted. In a small microwave safe bowl, add butter, olive oil, garlic and fresh basil. Cook for 30 seconds on high. Divide the spinach onto plates, place the chicken on top of the spinach and spoon the basil sauce over each piece of chicken. We often grill the chicken on an outside grill, then wilt the spinach in a skillet with a quarter cup of chicken broth.
Nutrition: Per Serving About: 280 calories, 12 g fat, 2.5 g saturated fat, 0 g trans fat, 37 g protein, 3 g carbohydrates, 1 g dietary fiber, 510 mg sodium; WW Points plus value 7