Quick Chicken & Spinach Skillet

Ingredients

• 14 oz canned tomatoes diced drained canned
• 2 cups brown rice long-grain hot cooked
• 2 tsp oil 
• 1 lb chicken breasts boneless skinless
• 8 cups spinach leaves loosely packed
• 0.3 cup sun tomato vinaigrette dressing dried divided kraft

Equipment

• frying pan

Directions

1. Cut chicken breasts horizontally in half; pound to 1/4-inch thickness.
2. Combine tomatoes and 3 Tbsp. dressing.
3. Heat oil in large nonstick skillet on medium-high heat.
4. Add chicken; cook 2 to 3 min. on each side or until done (165F), drizzling with remaining dressing for the last minute.
5. Transfer to platter; cover to keep warm.
6. Add tomato mixture to skillet; bring just to boil, stirring frequently.
7. Add spinach; cook on medium heat 2 to 3 min. or just until spinach starts to wilt, stirring constantly.
8. Spoon spinach mixture over chicken.
9. Serve with rice.