12 oz pkg fully cooked breaded chicken breast cutlets
10 oz pkg frozen chopped spinach, thawed and squezzed dry
tbsp sun-dried tomato pesto from jar
oz. mozzarella cheese, sliced
cup marinara sauce
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 minutes. 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, 2-3 minutes. Serve over pasta with additional marinara sauce.