"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
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
How to Make It
Preheat oven to 350°.
Combine spinach and cream cheese. Press spinach mixture into bottom of a 13 x 9-inch baking dish coated with cooking spray.
Place breadcrumbs in a shallow dish. Cut each chicken breast in half horizontally to make 2 cutlets. Dredge chicken in breadcrumbs.
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.
Note: Before making cutlets (see the third paragraph), partially freeze chicken for easier slicing.
This is better than 1 star, but I would not make it again. The spinach-cream cheese mixture seemed heavy and gummy, as well as dry. I needed to add lemon and an italian herb blend to bring up the flavor. I'd rather make chicken parmigiana with fresh steamed spinach on the side.