chicken 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
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,
Serve over pasta with additional marinara sauce.