Looking for a delicious, comforting, and remarkably easy meal that comes together in one pan? This Cheesy Chicken, Spinach & ...

She takes two chicken breasts that weigh around 1 to 1.25 pounds and slices them in half. Next, she pounds the chicken cutlets so they're 1/4 to 1/2 an inch thick before tossing some salt on them.

Preheat the oven to 425°. Heat a large, deep skillet until hot to the touch. Add the spinach and cook over high heat, tossing, until wilted, about 1 minute.

Transfer the fried chicken to the prepared baking sheet and top with the sauce, about ¼ cup of sauce per cutlet (reserve any extra sauce for serving), mozzarella cheese and remaining ¼ cup of ...

Preheat the grill, setting the burners to high. Oil the grate. On a large plate, sprinkle the chicken with the ground fennel and red pepper flakes. Season with salt and pepper. Lightly oil the ...

Chicken breasts, tenders or cutlets all work well in this recipe. The key is to make sure that whichever cut you use is evenly pounded thin. Related: 16 Simple One-Pan Recipes ...

4 thin-cut, boneless, skinless chicken breasts, or two regular chicken breasts, halved horizontally to make 4 thin cutlets ¼ cup olive oil ¼ cup butter, preferably unsalted ...