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SERVES:

4

INGREDIENTS:

• 4 1-inch thick slices country bread
• olive oil for sauteing
• 1 minced clove of garlic
• 1 10-ounce package frozen spinach, defrosted and well drained
• 4 boneless skinless chicken cutlets
• salt and pepper for chicken
• 2 slices mozzarella cheese cut in half for 4 pieces total
• 1 - 2 cups marinara sauce

PROCEDURE:

Add a good splash of olive oil to a medium hot pan, that's large enough to eventually hold the chicken cutlets and, once the oil is hot, add the sliced bread.

Stay with the bread because you want them to be lightly browned on both sides and you might have to add another splash of olive oil when you flip them over because the bread is going to absorb some of the oil.

Once the bread is out of the pan, add another splash of olive oil and one large minced clove of garlic and one well drained, defrosted 10-ounce box of frozen spinach. Make sure the garlic is cooked through and the spinach is hot all the way through and then take it out of the pan and it's time to cook the chicken.

Wipe out any spinach or garlic that's left in the pan and add another splash of olive oil and add the salt and pepper seasoned chicken cutlets.

Heat up the marinara sauce in another pan on the stove top (or in the microwave) and it's not a bad idea to add a little water to the marinara to thin it out a bit.

Once the chicken is lightly browned on both sides, put a small slice of mozzarella cheese on top of each piece and then add the spinach back to the center of the pan, turn the heat down and put a lid on top so everything will heat through.

All that's left is to put some of the red sauce on a plate with a slice of bread on top of that, a little spinach on that, a chicken cutlet and a little more red sauce over the top if you like.

HINTS:

Substitute pasta or rice for the olive oil sauteed bread if you like.