Grilled Chicken with Spinach, Roasted Peppers and Mozzarella
- 4 chicken breasts sliced in half lengthwise to make 8 cutlets
- salt and pepper to taste
- Italian Seasoning blend
- 2 tsp olive oil
- 4 cloves garlic, crushed
- Large Container of fresh baby spinach, washed
- 1 ball fresh mozzarella, thinly sliced
- 1 cup roasted red pepper, sliced in strips (packed in water)
- olive oil spray
Preheat oven to 400°. Season chicken with salt and pepper and Italian Seasoning.
Lightly spray a grill pan over medium high heat with oil. Cook chicken on the grill,, turning once, just until no longer pink, with juices running clear....about 3 minutes per side depending on thickness. 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 wilted and 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 8 pieces and place on top. Top each with 2 slices of roasted pepper criss-crossed, then a thin slice or mozzarella and bake until cheese is melted, about 6-8 minutes.