ST. PATRICKS DAY (33)
QUICK BREADS (17)
|EVERY FEW MINUTES|
|QUICK CHICKEN FLORENTINE|
1 12 oz pkg fully cooked breaded chicken breast cutlets
1 10 oz pkg frozen chopped spinach, thawed and squezzed dry
2 tbsp sun-dried tomato pesto from jar
4 oz. mozzarella cheese, sliced
1 cup marinara sauce
1 tsp dried oregano
Coat a large non-stick pan with cooking spray, heat over medium heat. Add chicken cutlets and cook until lightly browned on bottom, 2 minutes.
Meanwhile, combine spinach and pesto. Turn chicken, top with spinach mixture, then cheese, dividing evenly.
Combine marinara, 1/4 cup water, oregano and 1/4 teaspoon of pepper. Add to skillet.
Cover and cook until chicken is heated through and cheese is melted, 2-3 minutes.
Serve over pasta with additional marinara sauce.
Very simple dinner.
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