Chicken & Spinach Bruschetta Bake

I don't often throw together an original dinner that is worthy of putting down on paper. But last night I made something, inspired by one item I bought from our local seafood market, so I must record it for future use. If you can get this bruschetta shown here, or something very close in your neighborhood store, I highly recommend making this "simple enough for a weeknight but delicious enough for a weekend meal."

Although the jar lists tomatoes first, the pepper taste is more prominent. It lists the ingredients on the Roland website as: Red Peppers, Tomatoes, Onions, Eggplants, Sunflower Seed Oil, Sugar, Salt, Distilled Vinegar, Garlic, Hot Peppers, Parsley.

Bruschetta Sauce
4 Chicken cutlets or filets
Salt, pepper, garlic
Olive oil
Breadcrumbs
Fresh Baby Spinach
Shredded Mozzarella

Preheat oven to 375. In a casserole dish, spread some sauce across the bottom. Lay your chicken fillets or cutlets on top. Spray with olive oil. Sprinkle with salt, pepper, garlic & breadcrumbs. Add a heaping tablespoon of sauce on each. Top with fresh baby spinach leaves and shredded mozzarella cheese. Sprinkle with a little more salt & pepper. Bake for 20 minutes. Serve with garlic olive oil spaghetti.

A quick & easy garlic olive oil: heat 1/4 cup olive oil in pan. Roughly chop 1 large clove garlic & sauté in oil. Cook until fragrant, only 2-3 minutes. Take off heat & stir in a little butter. Toss with spaghetti & parmesan cheese.
Similar enough to a chicken parmesan without the added work of dipping the chicken in egg & breadcrumbs, but with added benefit of the spinach.