• Nonstick cooking spray
• 1 and ½ cup orzo (8 oz.)
• 2 cups shredded fresh spinach, packed
• ¼ cup crumbled feta cheese
• 1 teaspoon finely shredded lemon peel
• 1 hot rotisserie chicken, torn into serving size pieces
• 1 tomato, cut in wedges
• Another ¼ cup crumbled feta cheese
Spray a 2 quart rectangular baking dish with nonstick coating. Prepare orzo according to package directions-drain. Return orzo to pan and add spinach, ¼ cup feta cheese, and lemon peel-mix.
Spread orzo mixture in baking dish. Arrange chicken and tomatoes on top. Sprinkle with second ¼ cup feta cheese. Bake, uncovered, in a 450 degree oven until heated through.
Coat thin chicken cutlets with bread crumbs, an egg mixture (1 egg beaten with 2 tablespoons vegetable oil), and more bread crumbs. Fry in more oil on both sides until brown. Place in a 9”x13” baking dish covered with marinara sauce. Place more marinara on top of the chicken. Place shredded mozzarella and Parmesan cheeses over all. Bake at 350 degrees for ½ hour. Serve with pasta and more sauce.
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