***This was truly a beautiful dish when it was plated...so, if you're looking to impress someone with colors and presentation, this might be the one. It's also REALLY delish! The tomatoes and baby spinach added a fresh flavor, and the mozarella cheese made it savory. The tomatoes soaked in the flavor from the white wine, and were so good....we cleaned our plates! I served this chicken with the Italian Sauteed Beans below. These two things together were great - they both had a wonderful Italian flavor, without being a pasta dish.
I did prepare this dish a little differently from the recipe. Instead of cooking the chicken in the pan, I baked it in the oven. I simply drizzled the chicken with EVOO, seasoned it with Italian Seasoning, and baked it until it was cooked through. I prepared the tomato - spinach mixture in a pan, just as the recipe calls for. I then added the chicken back to the pan at the end and placed the mozarella on top to let it melt. I just felt that this way was a little healthier.***
1 lb boneless chicken cutlets
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
1/4 cup white wine
1 bag fresh baby spinach leaves (5–6 oz)
1 cup fresh pre-sliced mushrooms (rinsed)...I left the mushrooms out
1 (14.5-ounce) can Italian-style diced tomatoes (undrained)
4 ounces fresh mozzarella cheese
Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of chicken with salt and pepper (wash hands).
Place oil in pan; swirl to coat. Arrange chicken in pan (wash hands); cook 3–4 minutes on one side or until lightly browned.
Turn chicken and add remaining ingredients to pan (except cheese). Cover and cook 4–5 minutes or until internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness. Meanwhile, slice mozzarella thinly.
Remove pan from heat. Top chicken with cheese slices; cover and let stand 2–3 minutes or until cheese melts. Serve.
Source: Publix Apron's Simple Meals - http://www.publix.com/