Chicken Italiano

Yield: 4 servings
Source: Cooking Light Annual Recipes 2001
Comments from a PA Kitchen: Before making cutlets (see step 3), partially freeze chicken for easier slicing. Next time I make this I will use 2/3 ff cream cheese and 1/3 ff sour cream (instead of all ff cream cheese). Add to this a touch of salt, a tiny bit of minced garlic, and some of the parmesan that you would have sprinkled on the chicken.


2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 (8-ounce) block fat-free cream cheese
Cooking spray
1/2 cup Italian-seasoned breadcrumbs
4 (4-ounce) skinned, boned chicken breast halves
2 teaspoons olive oil
4 (1-ounce) slices part-skim mozzarella cheese, cut in half
1/4 teaspoon dried oregano
8 (1/2-inch-thick) slices tomato
1/4 cup (1 ounce) grated fresh Parmesan cheese


  1. Preheat oven to 350°.
  2. Combine spinach and cream cheese. Press spinach mixture into bottom of a 13 x 9-inch baking dish coated with cooking spray.
  3. Place breadcrumbs in a shallow dish. Cut each chicken breast in half horizontally to make 2 cutlets. Dredge chicken in breadcrumbs.
  4. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 2 minutes on each side or until lightly browned. Arrange chicken over spinach mixture. Top with mozzarella, and sprinkle with oregano. Top with the tomato slices and Parmesan. Bake at 350° for 30 minutes. Spoon one-fourth spinach mixture onto each of 4 plates; arrange 2 chicken cutlets and 2 tomato slices over spinach mixture.


Healthy Units: 8 per serving
CALORIES 378 (27% from fat); FAT 11.3g (satfat 5g, monofat 4g, polyfat 1.2g); PROTEIN 49.6g; CARBOHYDRATE 17.9g; FIBER 4.7g; CHOLESTEROL 97mg; IRON 4.4mg; SODIUM 1005mg; CALCIUM 611mg

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