Source: dLife

Chicken topped with spinach, mozzarella cheese, and a white wine sauce.

Servings

8 boneless skinless chicken breasts
0.33 cup white all purpose flour
1 cup cooking spray
2 tbsp olive oil
1 pinch salt and pepper (to taste)
10 oz Spinach, chopped, frozen
8 cup Cheese, mozzarella, low moisture, partially skim, thin slice (about 6 ounces)
0.5 cup fat free reduced sodium chicken broth
0.25 cup white wine
0.25 cup fresh lemon juice

1 Preheat the oven to 325ºF.
2 Coat the chicken breasts with flour.
3 In a large skillet, coated with nonstick cooking spray, heat the olive oil and sauté the breasts about 5 minutes on each side, until lightly browned.
4 Season with salt and pepper to taste and move to a 3-quart oblong dish coated with nonstick cooking spray.
5 Cook the spinach according to the package instructions; squeeze and drain well.
6 Top each chicken breast with the cooked spinach and a slice of mozzarella cheese.
7 Add the chicken broth to the same pan used to sauté the breasts, then add the wine and lemon juice, scraping the pan to remove the drippings, and stirring until heated. Pour the sauce over the chicken.
8 Bake for 20 minutes, or until the chicken is done. The cheese should be melted and the chicken heated thoroughly.

Prepare early in the day, refrigerate after step 8, and bake it when you're ready. Guaranteed hit in any home.