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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is another variation of Tuscan-Style Chicken. I found it on a recipe card at my Publix supermarket. Ingredients:
1 lb boneless chicken cutlet |
1/2 teaspoon sea salt |
1/4 teaspoon pepper |
2 tablespoons extra virgin olive oil |
1/4 cup white wine |
6 ounces fresh spinach (in salad section of produce, it's already rinsed) |
1 cup fresh pre-sliced mushroom (rinsed) |
1 (14 1/2 ounce) can of del monte diced tomatoes with basil oregano and garlic, undrained |
4 ounces sorrento fresh mozzarella cheese |
Directions:
1. Preheat large saute pan on medium-high for 2 minutes. Season both sides of chicken with salt and pepper.
2. Place oil in pan; swirl to coat. Arrange chicken in pan and cook 3-4 minutes on one side or until lightly browned.
3. Turn chicken and add remaining ingredients to pan (except cheese). Cover and cook 4-5 minutes or until internal temperature of chicken reaches 165 degrees. Meanwhile, slice mozzarella thinly.
4. Remove pan from heat. Top chicken with cheese slices; cover and let stand 2-3 minutes or until cheese melts. Serve.
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