Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet or tray to hold the cooked chicken.
• Pat the 6 chicken cutlets dry with paper towels. Season both sides of each chicken piece with kosher salt and black pepper to taste.
• Lightly spray a grill or grill pan with the olive oil spray and heat over medium-high. When hot, add the chicken and cook until no longer pink in the center, about 2 to 3 minutes per side (cook times vary by thickness; internal temperature should reach 165°F if using a thermometer). Transfer the cooked chicken pieces to the prepared baking sheet.
• While the chicken cooks or immediately after, heat a skillet over medium heat. Add 1 tsp olive oil and the 3 crushed garlic cloves. Sauté the garlic about 30 seconds, until fragrant but not browned.
• Add the drained 10 ounces frozen spinach to the skillet. Season with salt and black pepper to taste. Cook, stirring, until the spinach is heated through and any excess moisture has mostly evaporated, about 2 to 3 minutes. If the spinach is watery, press or squeeze lightly to remove excess liquid.
• Divide the cooked spinach evenly among the 6 chicken pieces, spreading it in a thin layer on top of each.
• Divide the 3 ounces shredded part-skim mozzarella evenly among the 6 pieces (about 1/2 oz per piece) and sprinkle on top of the spinach.
• Divide the 1/2 cup roasted red pepper strips evenly among the 6 pieces and arrange them on top of the cheese.
• Place the baking sheet in the preheated oven and bake until the mozzarella is melted, about 3 minutes. Remove from oven and serve.