PREP: 10 min. 
TOTAL: 25 min.
MAKES: 4 servings, 1⁄4 recipe (214 g) each.

what you need

• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1 pkt. Shake’N Bake Extra Crispy Original Coating Mix
• 1 cup Kraft Part Skim Mozzarella Shredded Cheese
• 2 tsp. olive oil
• 2 cloves garlic, minced
• 8 cups baby spinach leaves

make it

1. HEAT oven to 400ºF. Place chicken between 2 sheets of plastic wrap; pound to 1⁄4-inch thickness.

2. COAT chicken with coating mix as directed on package; place on foil-covered baking sheet. Discard shaker bag and any remaining coating mix. Bake 10 min.

3. TOP with cheese; bake 4 to 5 min. or until cheese is melted and chicken is done (170ºF). Meanwhile, heat oil in large deep skillet or Dutch oven on medium heat. Add garlic; cook and stir 1 min.

4. ADD half the spinach; cook 1 min. or just until spinach starts to wilt, turning constantly with tongs. Add remaining spinach; cook 1 min. or just until wilted, turning occasionally. Serve with chicken.