Crispy Mozzarella Chicken with Garlic Spinach

• 8 small boneless skinless chicken breasts (2 lb.)
• 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
• 1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1 Tbsp. olive oil
• 4 cloves garlic, minced
• 2 pkg. (9 oz. each) baby spinach leaves

1. Heat oven to 400 degrees F.
2. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness.
3. Coat chicken with coating mix as directed on package; place on foil-covered baking sheet.
4. Bake 10 min.
5. Discard shaker bag and any remaining coating mix.
6. Top chicken with cheese; bake 4 to 5 min.
7. or until chicken is done (165 degrees F) and cheese is melted.
8. Meanwhile, heat oil in Dutch oven or large deep skillet on medium heat.
9. Add garlic; cook and stir 1 min.
10. Add half the spinach; cook 1 min.
11. or just until spinach starts to wilt, turning constantly with tongs.
12. Add remaining spinach; cook 1 min.
13. or just until wilted, turning occasionally.
14. Serve chicken with spinach mixture.

chicken breasts, n bake, mozzarella cheese, olive oil, garlic, baby spinach leaves

Taken from www.kraftrecipes.com/recipes/crispy-mozzarella-chicken-garlic-spinach-118979.aspx (may not work)