Anne Federowicz, who is in my Red Hat chapter, was going through her recipes a while back, and sent this one, saying it’s one of her favorites. I can see why. It looks delicious and nutritious.

Yogurt Chicken Bake

8 oz plain yogurt (not vanilla yogurt)
8 oz shredded mozzarella cheese
grated Parmesan cheese to taste ( I use small shaker can)
7-8 thin sliced chicken cutlets
10 oz frozen chopped spinach (defrosted)
black pepper,oregano, garlic powder and paprika to taste
1/4 c bread crumbs
1/2 c white wine or chicken stock

1. Strain spinach to get any extra water out.
2. Mix mozzarella, yogurt, softened spinach with Parmesan and herbs, keeping a little Parmesan, yogurt, and spices aside to add on top.
3. Roll up some mixture in each cutlet.
4. Place meat seam down in an 8 X 12 pan.
5. Spread a little more yogurt on top of chicken, then add the leftover spices and Parmesan cheese. 6. Top with the bread crumbs.

Cook in 350 degree oven for 30 minutes. Baste with white wine or chicken stock and cook 10 more minutes at 375 degrees.