2
to 3 large boneless skinless chicken breasts, cut in half lengthwise and then
into 4 pieces each to form thinner cutlets
2
Tablespoons olive oil, divided
1-2
tsp. Garlic & Herb Seasoning or Italian seasonings (your choice of
seasonings)
6
ounces cream cheese, softened
1
bag (1 lb.) cut spinach leaves, frozen
1
cup shredded Mozzarella cheese or Italian Blend
Preheat
oven to 350 degrees. Spray 9 x 13 inch glass
baking dish with cooking spray. Sprinkle
chicken pieces with seasoning. Heat oil
in non-stick frying pan. Saute chicken
on both sides. Layer chicken evenly in
baking dish. Add cream cheese over all
the tops of chicken.
In the pan used for the chicken, add the spinach. Cook until thawed and you aren't seeing any water in the pan. Place evenly over the cream cheese.
Top with cheese.
Bake 25-30 minutes or until chicken is cooked thoroughly. Serves 6
In the pan used for the chicken, add the spinach. Cook until thawed and you aren't seeing any water in the pan. Place evenly over the cream cheese.
Top with cheese.
Bake 25-30 minutes or until chicken is cooked thoroughly. Serves 6
Comment: The 2 food testers that I took this dish to loved it. One took a bite when I 1st took it to her while it was still hot and couldn't quit eating. The other ate her dish for dinner and loved it too. I was worried about it being dry but I assume there was still some water in the spinach that didn't cook out and maybe the cream cheese added some too. It wasn't dry at all. Just delicious.
