Tuesday, March 25, 2014

Healthy Chicken Parm

I love chicken parm - chances are if I'm at an Italian restaurant, I'm ordering chicken parm.
On page 82 of the November 2010 issue of Women's Health magazine, their "Your Flat-Belly Day" menu had a "healthy chicken parmigiana with penne" dinner.  I modified it slightly, and it was delicious. Not quite as delicious as the breaded, cheesy version but definitely close.
yield: 2 servings

2 thin sliced chicken breasts
2C baby spinach
1C marinara sauce (I used Mezetta roasted garlic pasta sauce)
2 tbs parmigiana reggiano cheese

  1. In a small covered sauce pan, heat sauce and spinach over medium heat until sauce is bubbling and spinach is wilted.
  2. Mist a small pan with olive oil.
  3. Mist both sides of the chicken breasts and place in pan.
  4. Saute chickens breasts in pan over medium heat until cooked through - flip once to make sure you get both sides.
  5. In a bowl (or on a plate) top each chicken breast with spinach marinara mixture.
  6. Sprinkle with cheese.
  7. Enjoy!

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