Spinach-and-Provolone Chicken
Roasted Potato Wedges and Steamed Peas
Ingredients
- ½ (16-oz) pkg spinach
- 3 cloves garlic, minced
- 2 Tbsp olive oil, divided
- 2 lb boneless, skinless chicken breasts
- 4 Roma tomatoes, thinly sliced
- 6 slices provolone cheese
Instructions
- Cook spinach and garlic in 1 Tbsp hot oil in a large skillet over medium heat until spinach is wilted. Remove from skillet, and set aside.
- Cut chicken in half crosswise and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season chicken lightly with salt and pepper. Cook chicken in 1 Tbsp hot oil in same skillet 5 minutes per side or until done. Transfer chicken to a rimmed baking sheet.
- Preheat broiler. Top chicken with spinach, tomatoes, and cheese. Broil 3 to 4 minutes or until cheese is melted.
Side Dish Ingredients
- 1 (24-oz) pkg frozen potato wedges
- 1 (12-oz) pkg frozen peas
Side Dish Instructions
- Cook potatoes according to package directions.
- Steam peas according to package directions; season with salt and pepper to taste.
Budget Friendly Meal Plan
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