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Chicken Italiano

Yield 4 servings
"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


  • 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

Nutrition Information

  • calories 378
  • caloriesfromfat 27 %
  • fat 11.3 g
  • satfat 5 g
  • monofat 4 g
  • polyfat 1.2 g
  • protein 49.6 g
  • carbohydrate 17.9 g
  • fiber 4.7 g
  • cholesterol 97 mg
  • iron 4.4 mg
  • sodium 1005 mg
  • calcium 611 mg

How to Make It

  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.