Fontina Topped Chicken Cutlets With Couscous

1. 1

   Heat oven to 375F

2. 2

   In large nonstick skillet, heat oil over medium-high heat.

3. 3

   Add garlic, spinach and Italian seasoning and cook, stirring constantly, until spinach wilts, about 3 minutes.

4. 4

   Drain off excess liquid.

5. 5

   Stir in half of the chopped pepper.

6. 6

   Remove from heat.

7. 7

   Place chicken in small baking dish.

8. 8

   Place spinach mixture on top of chicken breasts, dividing evenly.

9. 9

   Cover with foil and bake 20 minutes.

10. 10

    Remove foil; top with cheese and bake uncovered 5 more minutes.

11. 11

    Meanwhile, bring chicken broth to a boil.

12. 12

    Remove from heat; stir in couscous.

13. 13

    Cover and let stand 5 minutes.

14. 14

    Stir in remaining chopped red papper.

15. 15

    Serve chicken with couscous on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.