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

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine spinach and cream cheese. Press spinach mixture into bottom of a 13 x 9-inch baking dish coated with cooking spray.

Step 3

Place breadcrumbs in a shallow dish. Cut each chicken breast in half horizontally to make 2 cutlets. Dredge chicken in breadcrumbs.

Step 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.

Step 5

Note: Before making cutlets (see the third paragraph), partially freeze chicken for easier slicing.

Ratings & Reviews