Fontina-Topped Cutlets

Makes 4
Prep 8 m
Bake 25 m



  1. 1 of 4 Heat oven to 375 degrees F.
  2. 2 of 4 In large nonstick saute pan, heat oil over medium-high heat. Add garlic, spinach and Italian seasoning and cook, stirring constantly, until spinach wilts, about 3 minutes. Drain off excess liquid. Stir in half of the chopped pepper. Remove from heat.
  3. 3 of 4 Place chicken in small baking dish. Place spinach mixture on top of chicken breasts, dividing evenly. Cover with foil and bake at 375 degrees F for 20 minutes. Remove foil; top each with sliced cheese. Bake, uncovered, 5 more minutes.
  4. 4 of 4 Meanwhile, bring chicken broth to a boil. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Stir in remaining chopped red pepper. Serve chicken with couscous on the side.
Nutrition Information for Fontina-Topped Cutlets
Servings Per Recipe: 4
Per Serving: 59 g carb., 21 g Fat, total, 666 kcal cal., 60 g pro., 139 mg chol., 8 g sat. fat, 4 g fiber, 1164 mg sodium
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Printed from 06/25/2019