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Fontina Topped Cutlets




Source of Recipe


Internet


List of Ingredients




Serves 4.

1TB olive oil
1 clove garlic
1 bag(6 ounces) baby spinach
1 tsp Italian seasoning
1 jar roasted red pepper, drained and chopped
4 boneless, skinless chicken breasts
6 ounces fontina cheese, sliced (or grated)
1- 10 ounce package plain couscous mix
2 cups chicken broth (I use boullion cubes and water instead of chicken broth)



Recipe



1- Heat oven to 375.

2- Heat oil and add garlic, spinach, and Italian seasoning. Cook, stirring constantly until spinach wiolts - about 3 minutes. Drain excess liquid and stir in half of the chopped pepper. Remove from heat.

3- Place chicken in small baking dish. Place spinach mixture on top of chicken breasts. Cover with foil and bake for 20 minutes. Remove foil and add cheese to top of chicken. Bake uncovered 5 more minutes.

4- Meanwhile, bring chicken broth to boil; stir in couscous. Cover and let stand 5 minutes. Stir in remaining red pepper. Serve chicken with couscous on the side.