Fontina-Topped Cutlets

Fontina-Topped Cutlets
Servings: 4 Prep 8 mins Bake 375°F 25 mins


  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 bag (6 ounces) baby spinach
  • 1 teaspoon Italian seasoning
  • 1 jar (12 ounces) roasted red pepper, drained and chopped
  • 4 boneless, skinless chicken breast halves (6 ounces each)
  • 6 ounces fontina cheese, sliced
  • 1 package (10 ounces) plain couscous mix
  • 2 cups chicken broth

Make It

1. Heat oven to 375 degrees F.

2. 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. 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. 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 Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 666, Fat, total (g): 21, chol. (mg): 139, sat. fat (g): 8, carb. (g): 59, fiber (g): 4, pro. (g): 60, sodium (mg): 1164, Percent Daily Values are based on a 2,000 calorie diet.