Quick Chicken & Spinach Skillet
2 large boneless skinless chicken breast halves
14 ½ oz. Can diced tomatoes, drained
1/4 cup sun dried tomato vinaigrette dressing, divided
2 teaspoons oil
8 cups loosely packed spinach leaves
2 cups hot cooked long-grain brown rice
Cut chicken breasts horizontally in half and pound to 1/4” thickness. Combine drained tomatoes and 3 tablespoons dressing. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 2-3 minutes on each side or until done, drizzling with remaining dressing for the last minutes. Transfer platter and cover to keep warm. Add tomato mixture to skillet, bring just to a boil, stirring frequently. Add spinach; cook on medium heat 2-3 minutes or until spinach starts to wilt, stirring constantly. Spoon spinach mixture over chicken; serve with rice
