Roasted Red Pepper, Spinach, and Mozzarella Chicken

Adapted from Skinny Taste

After being away for our brief summer break, we returned to our kitchen to prepare a surprisingly excellent chicken dish. Instead of pulling out our George Foreman, we cooked our chicken on the stove. Thanks to this recipe, we learned how to roast red peppers! It's simple, just cut the pepper in half and remove the core and stem. Place each half skin side up on an aluminum foil covered baking sheet. Broil for 15 minutes in the oven, then wrap the foil around the halves. Allow them to steam for 7-10 minutes before unwrapping and peeling off the skins. Slice it up and voila! Roasted red peppers. The mozzarella melted over spinach with the roasted peppers draped atop it all made for a picturesque and tasty meal! We served our leftover spinach (salted generously) and red pepper strips on the side.

Ingredients:

• 3 chicken tenderloins
• salt and pepper to taste
• 1/2 tsp olive oil
• 1 clove garlic, crushed
• 3 oz frozen spinach, defrosted and drained (1/3 box)
• 1/4 cup shredded part skim mozzarella
• 1 roasted red pepper, sliced into strips
• olive oil spray

Directions:

Preheat oven to 400°F.

Season chicken with salt and pepper. Lightly spray a nonstick skillet and cook chicken on medium-high heat for approximately 3-4 minutes on each side, or until no longer pink.

While chicken is cooking, heat another skillet on medium heat. Add olive oil and garlic, stirring for a few seconds. Then add spinach, salt, and pepper. Cook until heated through, about 2-3 minutes.

When chicken is done, place on an aluminum-foil covered baking sheet. Place a third of the spinach on top of each cutlet, then sprinkle with mozzarella, and finally the roasted red pepper slices. Bake until all is melted, about 7 minutes.

Yield: 2 servings