Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Strips bacon
1 pt Cherry tomatoes
1/2 c Thinly sliced onion
10 oz Fresh spinach, rinsed and
--tough stems removed
3 Boneless/skinless chicken
--breast halves (15 oz)
1/4 c Bottled red-wine vinegar and
--oil dressing
1/4 c Water

Cook bacon in a large nonstick skillet over medium heat until crisp,
5 to 6 mintues. Drain on paper towels, then crumble bacon. Pour off
all but 2 teaspoons drippings.

Add tomatoes and onions to skillet and stir-fry 2 to 3 minutes until
tomato skins just start to split and onions are crisp-tender.
Transfer to a large serving bowl and add the spinach.

Add chicken to skillet and cook 7 to 8 minutes, turning once, until
golden brown and opaque at center. Remove to a cutting board.

Add dressing and water to skillet, bring to a simmer and remove from
heat.

Cut chicken crosswise in 3/4" wide slices; add to bowl. Add hot
dressing and bacon. Toss to mix and coat.

Per serving: 239 cal, 10g fat, 28 g pro, 411 mg sod,
67 mg chol.

Reprinted from Woman's Day Magazine, Sept. 1, 1996.

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