Wednesday, July 8, 2009

Chicken with Roasted Tomato & Mozzarella


3 Tbl lemon juice
3 Tbl balsamic vinegar
1 tsp oregano
1 tsp parika

1 1/2 lbs boneless chicken breast
3/4 cup chopped onion
1/2 tsp minced garlic
2 cups grape or cherry tomato halves
1 cup fresh baby spinach ( I used more)
1/4 tsp salt
1/4 tsp pepper
1/3 cup shredded mozzarella

1. In plastic zip top bag, combine lemon juice, vinegar, oregano, & paprika. Add chicken, turn to coat. Refrigerate 1-12 hours.

2. Line baking sheet w/ foil, spray with non-stick spray. Place chicken on pan, discard marinade. Broil 4-6 minutes on each side.

3. In large skillet, cook onion and garlic 4 minutes. Add tomatoes, cook 1-2 minutes. Add spinach, cook until wilted. Season with salt and pepper.

3. Divide spinach mixture and spoon onto each chicken breast. Sprinkle with cheese. Return to broiler, cook until cheese is melted and chicken is cooked.

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