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For a simple, yet elegant, weeknight dinner, serve with hot cooked rice and a tossed green salad.
Substitute 8 fresh asparagus spears, cut in half, for the spinach. Heat dressing in skillet as directed. Add asparagus; cook and stir 5 min. or until crisp-tender. Remove from skillet; cover to keep warm. Add remaining dressing and chicken to skillet. Continue as directed.
Prepare using KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this recipe for dinner today and we really enjoyed it, even my 1 year old loved it and was saying "mmmm" and doing his happy dance in his high chair.
I added at least half a cup of Italian dressing though to my chicken breasts and cooked the spinach last using the same pan to get the drippings on it for added flavor.
I will definitely be making this again. Oh, we served it with a hot green bean salad, rice, and dinner rolls.
mmm-this was good. I cooked the spinach too long, but it turned out okay anyway.