Fontina Topped Chicken Cutlets With Couscous

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 6 ounces baby spinach
• 1 teaspoon italian seasoning
• 12 ounces roasted red peppers, drained and chopped
• 4 boneless skinless chicken breast halves
• 6 ounces fontina cheese, sliced
• 10 ounces plain couscous
• 2 cups chicken broth

Recipe

• 1 heat oven to 375°f
• 2 in large nonstick skillet, heat oil over medium-high heat. add garlic, spinach and italian seasoning and cook, stirring constantly, until spinach wilts, about 3 minutes.
• 3 drain off excess liquid.
• 4 stir in half of the chopped pepper.
• 5 remove from heat.
• 6 place chicken in small baking dish.
• 7 place spinach mixture on top of chicken breasts, dividing evenly.
• 8 cover with foil and bake 20 minutes.
• 9 remove foil; top with cheese and bake uncovered 5 more minutes.
• 10 meanwhile, bring chicken broth to a boil.
• 11 remove from heat; stir in couscous.
• 12 cover and let stand 5 minutes.
• 13 stir in remaining chopped red papper. serve chicken with couscous on the side.