CRANBERRY CHICKEN CUTLETS OVER SPINACH

1 pound thin chicken cutlets
1 teaspoon salt
1/2 teaspoon pepper
6 ounces goat cheese, crumbled
2 ounces cream cheese, softened
1/2 cup plus 1 tablespoon dried cranberries, divided use
1/4 cup plus 1 tablespoon sliced almonds, divided use
1/4 cup plus 3 tablespoons olive oil, divided use
1 large bag spinach leaves
3 cloves garlic, chopped
parsley sprigs (for garnish)

Sprinkle chicken with salt and pepper.

In small bowl, mix together goat cheese, cream cheese, 1/2 cup of the cranberries and 1/4 cup of the almonds. Spread mixture evenly on each chicken cutlet, roll up and secure with wooden picks.

In medium saute pan over medium heat, place 1/4 cup of the olive oil. Add cutlets to pan, seam side down and reduce heat to medium low. Cook about 30 minutes, or until tender, turning as cutlets cook.

In large skillet, place remaining 3 tablespoons olive oil over medium heat. Add garlic and cook until soft; stir in spinach and cook until wilted, about 3 minutes.

Remove spinach to serving platter and arrange chicken on top. Garnish with remaining cranberries, remaining almonds and parsley sprigs.

Makes 4 servings
From: Laura Bresnee, Watertown, MA - 2007 Finalist, National Chicken Contest
Adapted from source: National Chicken Council and Poultry and Egg Association