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

EllenDeller's Review

May 21, 2010
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.

ILMBeaches's Review

April 28, 2009
Excellent...a keeper.

jombay's Review

December 28, 2008
Delicious and easy! I often skip the tomatoes or use roasted red peppers instead, which give the chicken a wonderful flavor. I usually serve this with Creamy Parmesan Orzo.