Description
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.
Ingredients
- All-purpose Flour
- Salt & Freshly Ground Black Pepper
- Boneless Skinless Chicken Breast Halves
- Olive Oil
- Yellow Onion
- Garlic Cloves
- Tomato Sauce
- Dry White Wine
- Dried Basil
- Fresh Spinach
- Mozzarella Cheese
Instructions
- Preheat oven to 375f
- 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 saut 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