Florentine-Style Chicken with Garlicky Spinach and Melted Mozzarella

A more apt (though less descriptive) title for this dish might be “Any Night Chicken” because it is so delicious and easy we could eat it literally any (or every) night of week! It works great as a summer meal since you can cook it on the grill, but using your broiler actually speeds the process along (which means it can also be made in the dead of winter).

Chicken cutlets dusted in oregano and onion powder are broiled for a few minutes while chopped spinach is sautéed in garlic and olive oil. The chicken is then layered with the garlic spinach, jarred roasted red peppers, and fresh mozzarella and goes under the broiler to melt. The result is a healthy and filling dinner that is quick to make and bursting with well-rounded flavors. (Bonus points: Madeleine, who is almost four, ate it because we told her spinach makes her muscles grow! And also because, cheese.) The dish is so hearty it doesn’t really need anything on the side, but if you’re looking for a little extra something, go with a spring-mix salad!

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Florentine chicken, garlicky spinach, roasted red peppers, mozzarella

Florentine-Style Chicken with Garlicky Spinach and Melted Mozzarella

recipe inspired by SkinnyTaste

  • Serves: 3-4 people

  • Prep Time: 10 minutes

  • Cooking Time: 15 minutes

Ingredients:

  • 1.5 lbs. chicken cutlets

  • 10 oz. frozen chopped spinach, thawed

  • 3 cloves garlic, minced

  • 4 oz. mozzarella, thinly sliced

  • 1 small jar chef’s cut roasted red peppers, (you won’t need to use the whole jar)

  • 1/2 tsp. dried oregano

  • 1/2 tsp. onion powder

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

  • extra virgin olive oil

 

 

Directions:

 

Position oven rack to top 1/3 of the oven. Preheat broiler on high.

Spray a baking tray with nonstick cooking spray. Season chicken with salt, pepper, oregano, and onion powder on both sides, then drizzle with olive oil. Broil for 3-4 minutes per side.

Meanwhile, heat 2 tbsp. olive oil in a small pan. Add crushed garlic and sauté until fragrant, 1-2 minutes, then add spinach. Cook for 3-5 minutes over medium heat.

When the chicken is done, carefully layer all of the spinach on the cutlets. Top with 4-5 strips of roasted red peppers, cover with pieces of mozzarella as desired, sprinkle with a little sea salt and broil until golden and melted, about 5 minutes. (Every broiler is different, so watch it carefully!) Serve hot.

 

Check out more wonderful recipes from Middletown, NJ’s own Nicole Todd, Sea Salt + Honey Blog here!

 

 

 

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