Tuscan Chicken

This is an easy, quick meal for a weeknight! Breaded chicken, topped with spinach, fresh mozzarella, roasted red peppers in a balsamic glaze/reduction. 

You will need:

• 1 package of thin boneless chicken breast

• 1 cup seasoned breadcrumbs 

• 1 cup grated Parmesan cheese

• 3 eggs

• 1 cup fresh baby spinach leaves

• fresh mozzarella, sliced thin

• half jar of roasted red peppers, drained and sliced

• salt and pepper 

• 1 tablespoon chopped fresh basil

• 1 cup balsamic vinegar

• 1 teaspoon brown sugar

Start by making a basic chicken cutlet. Whisk the eggs together in a dish. In another dish combine the breadcrumbs and cheese with a little salt and pepper. 

Begin breading each cutlet first in the egg then the breadcrumbs. 

Heat up a sauté pan with about 3 tablespoons of olive oil and begin frying each cutlet until golden brown. 

Set aside and preheat the oven to 350. 

Line a baking sheet with foil and arrange the chicken. Start stacking! First spinach, then mozzarella and roasted red peppers. 

Bake on 350 for approximately 10-15 minutes until cheese is just melted. 

While the chicken is finishing, start the balsamic reduction.

• 1 cup balsamic vinegar

• 1 teaspoon brown sugar

In a small saucepan bring the 2 ingredients to a boil, reduce to a simmer for about 10 minutes. It's ready when it reduces down to a thick syrup. The reduction will be very concentrated, so a little goes a long way!

Add the chopped basil, drizzle with the balsamic vinegar and enjoy!!!