CHICKEN SPINICH RECIPES

Steps:

• In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
• In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
• Twenty minutes before serving, cook the rice according to the package directions.
• Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

Steps:

• Wash and dry cutlets, season with salt and pepper.
• Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
• Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
• Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
• Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
• Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed).
• Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes.
• Remove from oven, top with sauce then cheese.
• Bake until cheese is melted and bubbling, about 3 more minutes.
• Serve with additional sauce on the side and grated cheese.