- home |
- My Recipe Box |
- My Recipe Page |
- My Cookbooks |
- Add a Recipe |
- Settings |
- Sign In |
- Sign Up
| 1/2 | cup | whole wheat flour | |
| 1/2 | teaspoon | kosher salt | |
| 1/2 | teaspoon | black pepper | freshly ground |
| 1 | pound | chicken breast halves, boneless and skinless | cut into 4 portions or 4 small breasts |
| 4 | teaspoons | olive oil, extra-virgin | divided |
| 12 | ounces | baby spinach | |
| 1 | cup | marinara sauce | salt reduced |
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | |
| 1/2 | cup | mozzarella cheese, non-fat | shredded |
| 4 | each | sandwich rolls | soft whole-wheat, toasted |
Position oven rack in top position; preheat broiler.
Combine flour, salt and pepper in a shallow dish.
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.
Dip the chicken in the flour mixture and turn to coat.
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 and Parmesan.
Sprinkle with mozzarella.
Broil until the cheese is melted and the chicken is cooked through, about 3 minutes.
Serve on rolls.
| Not a member? You can still rate this recipe! |
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Although crabs are available year round in coastal areas, their consumption is most associated with......
If you like strawberries you'll love this pie. Be sure to make more than one.