Chicken Italiano

So I think this is one where D and I will disagree. Of course, I have never had creamed spinach, which was the crux of the issue.

D made this. When he took out a jar of pasta sauce, just in case, I wasn't so sure. I had a bite of the chicken and thought it on the bland side. But when I put it with a tomato and some spinach, I liked it. D on the other hand, ate the chicken, left the spinach on the plate, and declared it it were on a sandwich or if it were Chicken Parm, it would be better.

I thought if it were on a Boboli it would have been perfect. Overall, I believe if I were single, I would have again, and he would not.

Chicken Italiano

YIELD: 4 servings
COURSE: Main Dishes

Ingredients
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 (8-ounce) block fat-free cream cheese
Cooking spray
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

Preparation
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.

Nutritional Information
Calories: 378; Calories from fat: 27%; Fat: 11.3g; Saturated fat: 5g; Monounsaturated fat: 4g; Polyunsaturated fat: 1.2g; Protein: 49.6g; Carbohydrate: 17.9g; Fiber: 4.7g; Cholesterol: 97mg; Iron: 4.4mg; Sodium: 1005mg; Calcium: 611mg

Cooking Light DECEMBER 2000