Ingredients
1 boneless skinless chicken breast half (5 ounces)4 tablespoons Italian salad dressing, divided3 cups fresh baby spinachDash salt1 slice provolone cheese (3/4 ounce)
Preparation
Place 3 tablespoons salad dressing in a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain and discard marinade. In a small skillet, brown chicken on each side. Remove and keep warm. In the same skillet, saute the spinach, remaining salad dressing and salt until spinach is wilted; drain.
Place chicken in a shallow baking dish coated with cooking spray. Top with spinach and cheese. Bake, uncovered, at 350° for 18-22 minutes or until chicken juices run clear.
