Who doesn't love this classic, hands? That’s what I thought. I’ve added some spinach and done away with all the greasy breading to make it a healthier version.
4 servings
Total Time: 30 minutes
Ingredients
- 1 pound boneless, skinless chicken breasts (2 large breasts cut into 4 portions or 4 small breasts)
- 4 teaspoons extra-virgin olive oil
- 12 ounces fresh baby spinach
- 1 cup homemade marinara sauce
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded part-skim mozzarella
- 4 soft whole-wheat sandwich rolls, toasted
Preparation
- Position oven rack in top position; preheat broiler.
- Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.
- Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.
- Top each piece of chicken with the wilted spinach, marinara sauce (for recipe see HERE) and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls.
Nutrition
Per serving: 467 calories; 13 g fat ( 4 g sat , 5 g mono ); 78 mg cholesterol; 48 g carbohydrates; 42 g protein; 5 g fiber; 762 mg sodium; 791 mg potassium.
