3.0 – 2 reviews • Poultry
| Total: |
25 min |
| Prep: |
10 min |
| Cook: |
15 min |
| Yield: |
4 servings |
Ingredients
- 1/2 cup sliced green olives
- 1 jar Bertolli® Tomato & Basil Sauce
- 1 package (10 oz.) baby spinach leaves
- 1 clove garlic, finely chopped
- 6 slices bacon, chopped
- 1/2 cup shredded Parmesan or Asiago cheese
- 4 boneless, skinless chicken breast halves (about 1 lb.)
Instructions
- Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and reserve 2 tablespoons drippings. Combine cooked bacon with cheese; set aside.
- Season chicken, if desired, with salt and black pepper. Cook chicken in reserved drippings over medium-high heat, turning once, then sprinkling with bacon mixture, 6 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm. Meanwhile, heat sauce and olives in small saucepan over medium-low heat.
- Add spinach and garlic to same skillet and cook, stirring frequently, 2 minutes or until spinach is wilted.
- Evenly spoon hot Sauce onto serving plates. Top with spinach, then chicken. Garnish, if desired, with additional cheese.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
538 |
| Total Fat |
32 g |
| Saturated Fat |
10 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
6 g |
| Sugar |
10 g |
| Protein |
43 g |
| Cholesterol |
124 mg |
| Sodium |
1523 mg |
| Serving Size |
1 of 4 servings |
| Calories |
538 |
| Total Fat |
32 g |
| Saturated Fat |
10 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
6 g |
| Sugar |
10 g |
| Protein |
43 g |
| Cholesterol |
124 mg |
| Sodium |
1523 mg |
