Nick was reading his latest issue of Men’s Health when he came across this recipe and asked me to make it one night. It seemed like an easy enough recipe with ingredients we always have on hand, so when we were trying to decide what to have tonight I figured this would easy to whip up. This was a very easy meal to make and incredibly tasty. I used sauce that I had in the freezer and served the meal over whole wheat penne pasta. A great healthy alternative to traditional chicken parmesan!
The adaptation below includes changes I made to amounts because the Men’s Health recipe was only for a serving of one. (Usually I will eat one chicken breast and Nick eats two.)
2 tablespoons olive oil
3 boneless, skinless chicken breast cutlets
1/4 cup Italian-seasoned breadcrumbs
1 tablespoon grated Parmesan cheese
Salt and pepper to taste
1 cup marinara sauce
1 clove garlic, crushed or minced
1 6-oz. bag baby spinach
1) Heat olive oil in a non-stick skillet over medium heat.
2) Season chicken breasts with salt and pepper and dredge in breadcrumbs and parmesan cheese, pressing lightly so the crumbs stick.
3) Saute garlic in the olive oil until fragrant, about 30 seconds. Add the chicken to the pan and cook 2-3 minutes per side, until browned.
4) Top chicken with warmed marinara sauce. Add spinach to the pan a little at a time, turning with tongs, until wilted (about 6 minutes).