Spinach and Chicken Saute

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 433.9
  • Total Fat: 33.2 g
  • Cholesterol: 92.0 mg
  • Sodium: 668.8 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 26.5 g

View full nutritional breakdown of Spinach and Chicken Saute calories by ingredient
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My version of Recipe found in 500+ Low Carb Recipes, Dana Carbender. My version of Recipe found in 500+ Low Carb Recipes, Dana Carbender.
Number of Servings: 2


    Tyson Bonless Skinless Chicken Breasts, FRZN, 2 servings, about 4 oz. each.

    *Stouffer's Creamed Spinach, 1 package

    Olive Oil, 2 tbsp

    Butter, salted, 2 pat (1" sq, 1/3" high) or about 2 Tbsp.

    *Chicken Seasoning, Lawry's Perfect Blend, 2 tsp., or enough to cover the Chicken well.


Take purchased pre-made frozen Creamed Spinach and slightly thaw, set aside.

Take slightly thawed 2- Boneless skinless Chicken Breast, place inside a Ziploc Bag and pound with Meat mallet to 1/2-1/4 inch thickness; sprinkle with the Chicken Sesoning and let set to room temperature to prevent toughness prior to sauteing in a pre-heated non-stick pan with the olive oil and butter. Cook just until golden and no longer pink. Set aside taking the same pan and drain any oil left trying to leave all the brown pieces in the pan. Add the Creamed Spinach and heat till just thawed well. Place the Chicken Breast on top, lower temp to simmer and cover with a lid. Let simmer for 10-15 min., stirring occassionaly to get all the juices blended. Remove the lid when all is well heated and bubbling and let cook until somewhat thickened.

Serve with the Spinach layered on top of the Chicken and your choice of sides. Enjoy.

Number of Servings: 2

Recipe submitted by SparkPeople user SHELLPRO.

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