Chicken Italiano

By Tamipri

Ingredients

• 8 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 4 (8 oz.) pkg. cream cheese, softened
• 3 c. Italian-seasoned breadcrumbs
• 16 skinned, boned chicken breasts, partially frozen for easy slicing
• 2 Tb. olive oil
• 16 slices mozzarella cheese, cut in half
• 1 tsp. dried oregano
• 32 slices tomato, (8 medium tomatoes, sliced 1/2" thick each)
• 1 c. grated fresh Parmesan cheese

Details

Servings 16

Preparation

Step 1

Combine spinach and cream cheese. Press spinach mixture evenly into bottoms of four 13x9" pans coated with cooking spray.

Place breadcrumbs in a shallow dish. Cut each chicken breast in half horizontally to make 2 cutlets. Dredge chicken in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat. Cook chicken in batches 2 minutes on each side or until browned, adding additional oil as needed. Arrange chicken evenly over spinach mixture. Top with mozzarella, and sprinkle with oregano. Top with the tomato slices and Parmesan. Cover and chill up to 24 hours, if desired.

To bake, let chicken stand at room temperature 20 minutes. Bake, uncovered, at 350 degrees or until thoroughly heated.