I needed a fast supper while babysitting my grandchild. I used what my daughter-in-law had in the fridge and turned it into what’s now one of our favorite recipes.
—SANDRA ELLIS STOCKBRIDGE, GA
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
1 tablespoon butter
1 package (6 ounces) fresh baby spinach
1 cup salsa
1. Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook the chicken for 5-6 minutes on each side or until no longer pink. Remove chicken and keep warm.
2. Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken.
Per 1 chicken breast half with 1/3 cup spinach mixture: 297 cal., 14g fat (4g sat. fat), 102mg chol., 376mg sod., 6g carb. (2g sugars, 1g fiber), 36g pro.
Diabetic Exchanges: 5 lean meat, 2 fat, 1 vegetable.