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Spinach and Chicken Italian

Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Number of Servings: 7


  • 1 cup tomato pasta sauce (store-bought or homemade)
  • 1 pound chicken breast, cut or pounded into 1/2-inch thick slices
  • 1/4 teaspoon each salt and pepper
  • 1 package (10 ounces) frozen spinach, thawed and drained or 4 cups fresh spinach leaves
  • 3/4 cup shredded mozzarella cheese


  1. Wash hands with soap and water.
  2. Preheat oven to 350 °F.
  3. Pour 1/2 cup of pasta sauce in a large baking dish. Lay the chicken pieces over the sauce, then sprinkle salt and pepper on the chicken. Top with remaining 1/2 cup of pasta sauce, spinach and mozzarella.
  4. Bake for 30 to 40 minutes until the chicken is cooked through (165 °F using a food thermometer) and the cheese begins to turn brown.
  5. Refrigerate leftovers within 2 hours.


  • Do not rinse raw poultry.
  • Wash hands and all surfaces and utensils after touching raw chicken.
  • Try other fresh or frozen and thawed leafy greens.

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