Fontina Topped Chicken Cutlets With Couscous

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 6 ounces Baby Spinach
• 1 teaspoon italian seasoning
• 12 ounces roasted red peppers, drained and chopped
• 4 boneless skinless chicken breast halves
• 6 ounces Fontina cheese, sliced
• 10 ounces plain couscous
• 2 cups chicken broth

1. Heat oven to 375F
2. In large nonstick skillet, heat oil over medium-high heat.
3. Add garlic, spinach and Italian seasoning and cook, stirring constantly, until spinach wilts, about 3 minutes.
4. Drain off excess liquid.
5. Stir in half of the chopped pepper.
6. Remove from heat.
7. Place chicken in small baking dish.
8. Place spinach mixture on top of chicken breasts, dividing evenly.
9. Cover with foil and bake 20 minutes.
10. Remove foil; top with cheese and bake uncovered 5 more minutes.
11. Meanwhile, bring chicken broth to a boil.
12. Remove from heat; stir in couscous.
13. Cover and let stand 5 minutes.
14. Stir in remaining chopped red papper.
15. Serve chicken with couscous on the side.

olive oil, garlic, spinach, italian seasoning, red peppers, chicken, cheese, couscous, chicken broth

Taken from www.food.com/recipe/fontina-topped-chicken-cutlets-with-couscous-129527 (may not work)