From Dorinda... two versions of baked chicken with spinach, great both ways! Chris and Liz took the recipe to college... I especially like Liz's version using fresh mozzarella from Vermont.
INGREDIENTS
8 boneless chicken breasts
1 1/2 c extra virgin olive oil
2 lbs mozzarella, grated
(or 12 oz fresh mozzarella, sliced)
Tomatoes, sliced
Spinach, cooked & squeezed dry
(or fresh baby spinach, rinsed)
CRUMB MIXTURE
2 c bread crumbs (4C brand is good)
1 c grated Romano cheese
2 tsp sea salt
1 tsp freshly ground black pepper
2 tsp garlic powder
Preheat oven to 350°, and oil a 9"x13" Pyrex dish.
Combine the crumb mixture together.
Lay cooked spinach (or lots of uncooked baby spinach) in the bottom of the dish.
Cut each chicken breast into two or more pieces, depending on size.
Dip chicken pieces in oil, then dredge in the crumb mixture.
Arrange the chicken pieces on top of the spinach.
On top of each piece of chicken, place a slice of fresh mozzarella and a slice of tomato, then top with sprinkling of the crumb mixture.
Bake for 50 minutes or until cooked.
Rolled Method...
Preheat oven to 350°, and oil a 9"x13" Pyrex dish.
Combine the crumb mixture together.
Pound chicken breasts to flatten as needed.
Dredge chicken in oil, then in the crumb mixture.
Place some grated mozzarella, tomato and cooked spinach on chicken breast, the roll up (so the cheese and spinach are inside).
Place rolled chicken breasts in the dish.
Bake for 50 minutes or until cooked.