Our Kitchen: Creamy Chicken with Spinach & Sun-Dried Tomatoes

Our Kitchen


  • 1 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. Butter
  • 4 Chicken cutlets
  • 1 packet Italian salad dressing seasoning packet
  • ½ tsp. Garlic Salt
  • 8 ounce package Cream Cheese
  • 1 cup Sun-Dried Tomatoes
  • 8 ounce bag of Fresh Spinach


  1. In a skillet, heat extra virgin olive oil.  Add chicken cutlets, browning both sides in extra virgin olive oil and butter. 
  2. Sprinkle chicken with garlic salt and seasoning packet. 
  3. Stir in cream cheese, cover with lid until cheese melts. 
  4. Remove lid, add sun-dried tomatoes and spinach. Cover until spinach wilts.
  5. Stir and serve.

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