2 eggs
4 boneless skinless chicken breast halves
1 cup purchased fat-free raspberry salad dressing
1 tablespoon oil
1/4 teaspoon salt
1/8 teaspoon pepper
8 cups loosely packed torn fresh spinach
3 cups sliced fresh mushrooms
Place egs in single layer in small saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs and slice.
Meanwhile, to flatten each chicken breast half, place boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until slightly flattened. Place chicken breast halves in large resealable food storage plastic bag. Add 1/4 cup of the salad dressing to bag; seal bag. Turn bag to coat chicken. Let stand at room temperature for 5 minutes to marinate.
Remove chicken from bag; discard marinade. Heat oil in large nonstick skillet over medium-low heat until hot. Add chicken; sprinkle with salt and pepper. Cook 8 to 12 minutes or until chicken is fork-tender and juices run clear, turning once.
Meanwhile, in large bowl, toss spinach with 1/2 cup of the remaining salad dressing. Divide evenly onto serving plates. Top with mushrooms. Cut each chicken breast half into 1/2 inch slices; place over mushrooms. Drizzle each salad with 1 tablespoon remaining salad dressing. Garnish each with sliced eggs.
4 servings.
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