Marinated Chicken with Roasted Tomato Topping and Mozzarella Cheese

I asked for dinner suggestions on Twitter the other day, and got several great ideas.  This is one of the recipes I printed out.  (I can’t remember who suggested this one – if it was you, let me know, and I’ll give you credit.)  We tried it the other day and it was delicious!

Ingredients

3 tablespoons lemon juice
3 tablespoons white balsamic vinegar
1 teaspoon dried oregano leaves
1 teaspoon paprika
6 (4-ounce) boneless, skinless chicken breasts
3/4 cup chopped onion
1/2 teaspoon minced garlic
3 tablespoons chopped green chilies, drained
1 cup grape or cherry tomato halves
1 cup fresh baby spinach leaves
salt and pepper to taste
1/3 cup shredded mozzarella cheese

Instructions

1. In resealable plastic bag, combine lemon juice, vinegar, oregano, and paprika.  Add chicken, coat well.  Refrigerate 1 hour or until ready to cook.
2. Preheat broiler.  Line baking pan with foil.  Place chicken breasts on pan, discard extra marinade.  Broil chicken 7 to 9 minutes on each side.
3. In nonstick skillet coated with nonstick cooking spray, saute onion and garlic until tender, about 5 minutes.  Add green chilies, tomatoes, saute a few minutes longer.  Add spinach, cooking only until leaves are wilted.  Season to taste.
4. Divide mixture on top of each chicken breast, sprinkle with mozzarella cheese.  Return to broiler, broil only until cheese is melted.  Watch carefully.

6 servings