Chicken Cutlets with Fresh Spinach, Sundried Tomatoes, and Parmesan


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Serves 4-6 | Prep Time 10-15 minutes | Cook Time 25 minutes

Why I Love This Recipe

Our family enjoys chicken often, while this recipe is low carb we really love the flavors of chicken, spinach, sundried tomatoes, and of course, cheese together. To make it dairy free, simply skip the cheeses, spread the tops of chicken with mayo and sprinkle with bacon bits. Still wonderful!


Ingredients You'll Need

2-3 large boneless, skinless chicken breasts cut in half and either pounded out or cut again horizontally and pounded out to make chicken cutlets
2 T. olive oil, divided
3 cloves garlic, minced
1 T. fresh basil, minced
6 oz. cream cheese, softened (or ½ c. mayo for DF)
16 oz. baby spinach
6 oz. package sundried tomatoes, soaked in hot water to soften (or sundried tomatoes in oil, drained) and chopped
1 c. mozzarella cheese (or ½ c. bacon bits for DF)


Directions

Lay prepared chicken cuts in a baking dish. Drizzle 1 T. olive oil over chicken. Sprinkle garlic and basil evenly over chicken. Spread soften cream cheese (or mayo for DF) over tops of chicken. Meanwhile put spinach in a large bowl , drizzle with 1 T. olive oil and sprinkle lightly with freshly ground sea salt. Microwave on high for 1 ½-2 minutes. Spread spinach over top of chicken, sprinkle sundried tomatoes over spinach. Top with mozzarella cheese (bacon bits for DF). Bake 35-40 minutes or until instant thermometer registers 165F. If choosing to serve with a carb, remove chicken and set aside. Cook pasta or rice (homemade macaroni is great with this dish). Put the pan on the stove and to the spinach mixture remaining in the pan add ½ c. half and half and ¼ c. chicken broth mixed with 1 T. cornstarch. Bring to boil, add cooked pasta and ½ c. grated parmesan. Stir and serve immediately.


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