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Parmigiano Reggiano

SERVINGS: 4

INGREDIENTS

2 cups
prepared marinara sauce
4
chicken cutlets, (about 4 oz. each), rinsed and pat dry*
1 (5.29-oz.)
Auricchio Riserva Esclusiva Crema al Parmigiano Reggiano spreadable cheese
2 tsp.
dried oregano, divided use
2 cups
baby spinach or coarsely chopped spinach
2 Tbsp.
extra virgin olive oil
1/4 tsp.
salt
1/4 tsp.
freshly ground black pepper
1/4 tsp.
paprika, optional

PREPARATION

Preheat oven to 350 degrees F.

Spread marinara sauce on bottom of a 2-quart casserole dish and set aside.

Place the chicken pieces, smooth side down, on a large plate or cutting board. Spoon 1/4 of the cheese spread in the middle of each cutlet, sprinkle with 1 1/2 tsp. of the oregano and top with mounds of spinach. Overlap the ends of the chicken slightly over the spinach and cheese and place seam side down on top of the marinara sauce. (Note: Some of the spinach may fall out of the chicken.)

Drizzle the oil evenly over the chicken, sprinkle with the remaining 1/2 tsp. oregano, salt, pepper and paprika. Bake, uncovered, 40-45 minutes or until chicken is no longer pink in center.

Remove from oven. Let stand 10 minutes to absorb flavors.