Spinach-Topped Chicken Cutlets

For a change of pace, try this veggie-chicken combo. The spinach gives the chicken a great taste and preserves its succulence.

Directions

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). For fresh spinach: boil water and salt in a pot. Add spinach and blanch for a few minutes. Remove from heat and drain well. Chop finely.

2. If using frozen spinach, defrost and drain well. Add the garlic and season with salt and pepper.

3. To prepare the chicken, heat oil in a frying pan. Add garlic, paprika, and salt. Add the chicken to the seasoned oil and fry for three minutes on each side.

4. Place the chicken pieces in a baking pan and cover with spinach mixture. Cover pan with foil and bake for 10 minutes. Remove from oven and scatter diced peppers over the chicken.

Recipe tags

Chicken breasts Chicken cutlets Easy dinner Easy supper Kosher for passover Pesach Quick-and-easy Spinach Super easy

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feige baumer

8 months ago

after you scatter the red peppers on for garnish do you bake the cutlets for another 10 minutes? It says preheat the oven at 350 but does not say how long to bake after you out the peppers on.