I love recipes that take a classic and make it new and fresh again. When I saw this recipe on I Don’t Go To The Gym, I knew I wanted to give it a try. Chicken Parm can be a pretty heavy dish. It is breaded, usually pan fried, and then topped with cheese. Yikes! This recipe leaves out the breading and I promise you won’t miss it. Then it adds delicious healthy spinach.
Now, I enjoy spinach but I don’t like to eat it raw. Oxalate crystals in spinach make my teeth squeaky when I eat it raw. The oxalate crystals leak out from spinach as you chew, and these crystals coat the teeth, which results in that gritty feeling. However, when it is cooked, I don’t have that problem. Perfect! This spinach is cooked!
The recipe calls for fresh spinach so that is what I used. However I’m sure it would work just as well with frozen spinach as long as you wring some of the water out first. The hubs declared this dish a winner. I served it with a small weighed portion of spaghetti with some of the extra sauce.
16 ounce can of crushed tomatoes
1 tbsp. garlic powder + 1 tsp garlic powder
1 tbsp. onion powder
1 tbsp. oregano
1 tbsp. parmesan cheese
Pinch of salt & pepper
1 pound of thinly sliced chicken breast
8 ounce of fresh spinach
4 tbsp. part-skim mozzarella cheeseLet’s Get Cooking!
1. In a saucepan, add crushed tomatoes and season with garlic, onion, oregano, Parmesan cheese, salt & pepper. Bring to a simmer and cook 10 minutes for flavors to combine.2. Season chicken with salt, pepper and remaining tsp of garlic powder. Heat grill pan to medium-high heat and cook for 4-5 minutes on each side until cooked through. Remove chicken and set aside.3. Add spinach to pan and sauté 2-3 minutes until softened.4. Add 2 tbsp of sauce to baking dish & layer in chicken, spinach, tomato sauce and a tbsp. of mozzarella cheese to each chicken breast.5. Broil on low until cheese is melted, brown & bubbly … about 3-4 minutes.6. Serve up and enjoy!