GRILLED CHICKEN WITH SPINACH & ROASTED RED PEPPERS
*2 red bell peppers
*1 teaspoon vegetable oil
*1 (10 ounce) bag Spinach
*1 pound boneless, skinless chicken breasts
*3 garlic cloves, minced
*1 cup reduced-fat mozzarella cheese
*salt & pepper to taste
*1/2 teaspoon olive oil
~Preheat oven to 450 degrees.
~Line a baking sheet with aluminum foil.
~Brush vegetable oil on each pepper making sure you get the folds.
~Place peppers on baking sheet.
~Roast in oven (highest rack), turning every 10 minutes.
~Remove from oven after 30 minutes.
~Place peppers into a bowl and cover with plastic wrap.
~When peppers have cooled, carefully remove blacked skin and discard.
~Cut off the tops of the peppers and squeeze out the seeds (do not rinse).
~Set peppers aside.
~Preheat oven to 400 degrees.
~Steam spinach until done.
~Squeeze out any extra liquid from spinach, set aside.
~Cut chicken into 4 (4 ounce) pieces.
~Pound to 1/2 inch thickness.
~Season chicken with salt & pepper.
~Spray grill pan with a cooking spray.
~Grill in the oven until the chicken until it is done and no longer pink.
~While the chicken is cooking, sauté garlic in olive oil for a few minutes (careful not to burn it).
~Add spinach, salt & pepper just until heated through.
~Spray baking sheet with cooking spray.
~Place cooked chicken on baking sheet.
~Divide spinach evenly over the 4 chicken breasts.
~Top each piece of chicken with 1/4 cup reduced-fat mozzarella cheese.
~Place a couple slices of roasted red pepper over the cheese.
`substitute fresh spinach with frozen (thawed first).
`substitute homemade roasted red peppers with store bought.