I found this recipe on one of my favorite sites, skinnytaste.com. My sister, Erin recommended the site to me. This has become one of our favorite dishes to have for dinner. It is incredibly tasty and as an added bonus healthy!
Recipe adapted from http://www.skinnytaste.com
Marinade from foodnetwork
Marinade:
1/4 cup
vegetable oil, divided
3
tablespoons lemon juice
1
garlic clove, minced
1
teaspoon ground cumin
1
teaspoon garlic powder
1
teaspoon onion powder
Dash
hot sauce
Salt
Freshly
ground black pepper
Ingredients:
21 oz (3 large) chicken breasts sliced in half lengthwise to
make 6 cutlets
3 cloves garlic, crushed
10 oz frozen spinach, drained
3 oz shredded part skim mozzarella
1/2 cup roasted red pepper, sliced in strips (packed in water)
olive oil spray
Directions:
Mix all the ingredients for the marinade together in a bowl. Put chicken in a ziplock bag then pour marinade over the chicken. Close the bag and let the chicken marinate for at least 2 hours.
Preheat oven to 400°.
Cook chicken on the grill until no longer pink, careful not to
overcook or you'll have dry chicken.
Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt and pepper. Cook a few minutes until heated through.
When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up. Divide spinach evenly between the 6 pieces and place on top. Top each with half oz mozzarella, then slices of roasted pepper and bake until melted, about 6-8 minutes.
Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt and pepper. Cook a few minutes until heated through.
When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up. Divide spinach evenly between the 6 pieces and place on top. Top each with half oz mozzarella, then slices of roasted pepper and bake until melted, about 6-8 minutes.
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