20 Minute Skillet Chicken and Spinach Parmesan

• Meat

  • 6 Chicken cutlets or breast filets (1.5-2 lbs, small

• Produce

  • 2 cup Baby spinach

• Condiments

  • 1 1/2 cups Ragu old world style traditional sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 cup Panko bread crumbs

• Dairy

  • 1 cup Mozzarella, grated
  • 1/4 cup Parmesan cheese, grated

Found on momontimeout.com

Ingredients

• 6-8 small chicken cutlets or breast filets (1.5-2 lbs)
• salt and pepper
• 1 cup panko bread crumbs
• ¼ cup grated parmesan cheese
• 4 Tbls extra virgin olive oil
• 1½ cups Ragú® Old World Style® Traditional Sauce
• 2 cup chopped baby spinach
• 1 cup grated mozzarella

Directions

• Season chicken with salt and pepper.
• Combine panko and parmesan cheese in a small bowl.
• Coat the chicken with the bread crumb mixture pressing gently to adhere.
• Heat 2-3 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
• Add the cutlets (do in batches to avoid crowding) and cook 3-4 minutes on each side until golden brown and cooked through. (Wipe skillet before repeating with remaining chicken pieces.)
• Remove chicken from skillet and pour half of the pasta sauce onto the bottom of the skillet.
• Gently lay the chicken on top.
• Top each piece of chicken with a couple tablespoons of sauce, ¼ cup chopped spinach, and two tablespoons of mozzarella. Just spoon and sprinkle till it looks right :)
• Place in broiler for 2-4 minutes until cheese just begins to turn golden brown.
• Serve immediately.