Chicken Annabella

I am making this tonight for dinner. I got it off of the Just a Pinch website, which is a gold mine for recipes of every kind! Just click on the link and it is free to use, you just have to create a account and if you want to upgrade it is only $11 for the year! With your upgrade, you get a JAP apron and let me just say it is VERY nice!!


3 boneless chicken breasts (slightly flattened)

2 TBS olive oil

1 jar Italian style tomato sauce (chunky kind is great)

1 box thawed, drained chopped spinach

2 slices of provolone per chicken breast

salt and pepper to taste

1 clove chopped garlic

Parmesan cheese to taste

1/2 cup dry white wine


Add the 1/2 cup of white wine to fry pan to poach the chicken until partially done. Meanwhile, sauté the chopped garlic in 2 tablespoons of olive oil and add the spinach until cooked. Add tomato sauce to wine but do not cover the chicken. Place 1/2 of the spinach mixture over the chicken and top with the Provolone cheese. Add the grated Parmesan cheese to top and cover pan until the cheese melts. Serve with pasta.

Tawnya’s Tip:

I do not have white wine in the house, so I am substituting chicken broth for the wine. 


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