Chicken Italiano

• 2 (10-ounce) packages frozen chopped spinach, thawed and drained
• 1 (8-ounce) block fat-free cream cheese
• Cooking spray
• 1/2 cup Italian-seasoned breadcrumbs
• 4 (4-ounce) skinned, boned chicken breast halves
• 2 teaspoons olive oil
• 4 (1-ounce) slices part-skim mozzarella cheese, cut in half
• 1/4 teaspoon dried oregano
• 8 (1/2-inch-thick) slices tomato
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Preheat oven to 350u0b0.
2. Combine spinach and cream cheese. Press spinach mixture into bottom of a 13 x 9-inch baking dish coated with cooking spray.
3. Place breadcrumbs in a shallow dish. Cut each chicken breast in half horizontally to make 2 cutlets. Dredge chicken in breadcrumbs.
4. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 2 minutes on each side or until lightly browned. Arrange chicken over spinach mixture. Top with mozzarella, and sprinkle with oregano. Top with the tomato slices and Parmesan. Bake at 350u0b0 for 30 minutes. Spoon one-fourth spinach mixture onto each of 4 plates; arrange 2 chicken cutlets and 2 tomato slices over spinach mixture.
5. Note: Before making cutlets (see the third paragraph), partially freeze chicken for easier slicing.

cream cheese, cooking spray, italianseasoned breadcrumbs, olive oil, mozzarella cheese, oregano, tomato, parmesan cheese

Taken from www.myrecipes.com/recipe/chicken-italiano (may not work)