Prep 15 mins
Cook 35 mins
Chicken breasts topped with spinach, a tomato-wine sauce, and mozzarella cheese. Serve with fettuccine and a nice salad. Update: I personally think this is much, much better with fresh spinach as the frozen spinach tends to be a bit bitter. I also like to stir it in a bit rather than have it all in a layer across top.
- 44.37 ml all-purpose flour
- salt & freshly ground black pepper
- 6 (1360.77 g) boneless skinless chicken breast halves, pounded very thin between pieces of plastic wrap
- 22.18 ml olive oil
- 236.59 ml yellow onion, chopped
- 2 garlic cloves, minced
- 425.24 g can tomato sauce
- 59.14 ml dry white wine
- 2.46 ml dried basil
- 2 (340.19 g) package fresh spinach, cooked drained and chopped or 283.49 g package frozen chopped spinach, thawed and squeezed dry
- 236.59 ml grated mozzarella cheese
- Preheat oven to 375°F.
- On sheet of waxed paper, combine flour, salt and pepper.
- Toss chicken cutlets in mixture to coat.
- In medium skillet over medium heat, warm 1 tablespoon oil.
- Brown chicken about 5 minute son each side.
- Remove to a 2 1/2 quart casserole dish lightly coated with cooking spray.
- Add remaining 1/2 tablespoon oil to the skillet.
- Add onion and garlic and sauté until tender, about 5 minutes.
- Add tomato sauce, wine and basil.
- Simmer for 2 minutes.
- Taste for seasonings and add more salt if necessary.
- Spread cooked spinach on top of chicken.
- Pour tomato sauce mixture around chicken, lifting edges to allow the sauce to flow underneath.
- Sprinkle with cheese.
- Bake, uncovered, until chicken is no longer pink in the center, about 35 minutes.
It seemed very plain and boring. It needs to pick up some flavor somewhere. Adding extra salt and pepper did not do it. I even tried using garlic pepper and zesty tomato sauce.