Italian Flag Chicken- Low Carb
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- boneless skinless chicken breasts
- 3 tsp
- kens italian salad dressing
- 10 oz
- spinach, fresh
- 1 jar(s)
- roasted red peppers
- 6 oz
- reduced fat mozzarella cheese
1Preheat oven 350 degrees. Pound out chicken breasts and place them in a pan. Drizzle Ken's dressing over the chicken and let it seep onto the pan. Let it sit for about 15 minutes just to marinate the chicken a little bit.
2Cut up the spinach - I usually cut my spinach with a scissors and discard any tough stems - then sprinkle it over the chicken (spinach will shrink when cooked).
3Cut the red peppers into smaller pieces and sprinkle over the spinach.
4Top with mozzarella cheese and bake for about 30 to 45 minutes.