I've made variations of this recipe for years now - from a slice of tomato to diced tomato, from thick slices of mozzarella to shredded mozzarella, from stuffing the chicken to ingredients layered on top - it's always changing! This time I decided to nix the basil strips and sneak in some greens using spinach, saving dried basil as a simple garnish. It only takes 10 minutes to prepare, and you will have it on the table in 20 minutes from prep start to fork finish.
According to SparkRecipes.com, I calculated that each serving is 200 calories, 7g fat, 75mg sodium, 3g carbs, 1g fiber, 2g sugar, and 28g protein.
- 4 chicken cutlets (already pounded 1/4 inch thick)
- 1 cup de-stemmed spinach leaves
- 1/2 cup part skim mozzarella, shredded
- 1 Roma tomato, diced
- Olive oil
- 1 tsp. Italian seasoning
- Dried basil, to taste
- Balsamic Glaze (it is so versatile, I highly recommend purchasing some!)
Place the chicken cutlets in the baking dish, layer with spinach and tomatoes.
Bake the chicken for 8 minutes on the middle/lower rack. When the timer goes off, sprinkle the mozzarella cheese over top each and continue baking for another 2 minutes. Once the cheese is melted and slightly golden, remove from oven, top with a shake of basil and drizzle balsamic glaze over top to serve.
Paired with simple spaghetti squash and roasted garlic tomato sauce