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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I think this dish-which my family loves-tastes wonderful because there are so many flavors going on. It looks beautiful, too, topped with the bright red tomato and the green oregano, so it's a great dish to take somewhere. I recommend leaving the tomatoes off if you're going to freeze it, then adding them fresh before reheating. -CL Reader Ingredients:
2 (10-ounce) packages frozen chopped spinach, thawed and drained |
1 (8-ounce) block fat-free cream cheese |
cooking spray |
1/2 cup italian-seasoned breadcrumbs |
4 (4-ounce) skinned, boned chicken breast halves |
2 teaspoons olive oil |
4 (1-ounce) slices part-skim mozzarella cheese, cut in half |
1/4 teaspoon dried oregano |
8 (1/2-inch-thick) slices tomato |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Preheat oven to 350°.
2. Combine spinach and cream cheese. Press spinach mixture into bottom of a 13 x 9-inch baking dish coated with cooking spray.
3. Place breadcrumbs in a shallow dish. Cut each chicken breast in half horizontally to make 2 cutlets. Dredge chicken in breadcrumbs.
4. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 2 minutes on each side or until lightly browned. Arrange chicken over spinach mixture. Top with mozzarella, and sprinkle with oregano. Top with the tomato slices and Parmesan. Bake at 350° for 30 minutes. Spoon one-fourth spinach mixture onto each of 4 plates; arrange 2 chicken cutlets and 2 tomato slices over spinach mixture.
5. Note: Before making cutlets (see the third paragraph), partially freeze chicken for easier slicing.
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